Seared Scallops with Fennel and Grapefruit Salad

Name: Seared Scallops with Fennel and Grapefruit Salad
Prep time: 27 min
Cook time: 27 min
Total time: 27 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 710 milliliters thinly sliced fennel bulb (about 1 medium); 177 milliliters flat-leaf parsley leaves; 1 teaspoons kosher salt, divided; 1 Tbsp extra-virgin olive oil, divided; 2 larges red grapefruit; 680 grams sea scallops

Seared Scallops with Fennel and Grapefruit Salad is a gluten free, primal, and whole 30 recipe with 4 servings. One portion of this dish contains around 2g of protein, 4g of fat, and a total of 107 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. If you have sea scallops, grapefruit, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 27 minutes.

Instructions

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

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Grapefruit

Extract

Juice

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Bowl

Combine grapefruit sections, fennel, and parsley in a medium bowl.

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Grapefruit

Parsley

Fennel

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Bowl

Add 2 teaspoons oil and 1/4 teaspoon kosher salt; toss gently to combine.

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Kosher Salt

Cooking Oil

Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Sprinkle scallops with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

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Ground Black Pepper

Kosher Salt

Scallops

Add scallops to pan; cook for 2 minutes on each side or until desired degree of doneness.

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Scallops

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Frying Pan

Remove scallops from pan; keep warm.

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Scallops

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Frying Pan

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

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Juice

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Frying Pan

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.

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Scallops

Fennel

Juice

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Bowl

Frying Pan

Ingredients

Servings:

0teaspoons

freshly ground black pepper 710milliliters

thinly sliced fennel bulb (about 1 medium)177milliliters

flat-leaf parsley leaves 1teaspoons

kosher salt, divided 1Tbsp

extra-virgin olive oil, divided 2larges

red grapefruit 680grams

sea scallops

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir.