2 large red grapefruit
3 cups thinly sliced fennel bulb (about 1 medium)
3/4 cup flat-leaf parsley leaves
1 tablespoon extra-virgin olive oil, divided
1 1/2 pounds large sea scallops


Over a bowl, peel and section grapefruit to measure 1-2 cups sections; squeeze removed membranes to extract 1/2 cup juice. Set juice aside.

Combine grapefruit sections, fennel, and parsley in a medium bowl. Add 2 teaspoons oil and 1/4 teaspoon kosher salt; toss gently to combine.

Heat remaining 1 teaspoon oil in a large nonstick skillet over medium high heat. Sprinkle scallops with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Add scallops to pan; cook for 2 minutes on each side or until desired degree of doneness. Remove scallops from pan; keep warm.

Add reserved 1/2 cup grapefruit juice to pan; cook until reduced to 1/4 cup (about 2 minutes). Remove from heat.

Place 1 cup fennel mixture on each of 4 plates. Divide scallops evenly among plates; top each serving with 1 tablespoon reduced juice.

Yield: 4 servings

 Cooking Light December 2010, Page 164