Scallops with Grapefruit and Onion Salad

Scallops with Grapefruit and Onion Salad

  • Prep: 10 min
  • Cook Time: 4 min
  • Total: 14 min
  • Serving: 8 servings

This simple yet complex-flavored dish combines the sweet and tart taste of ruby red grapefruit with pickled cocktail onions and pan-seared sea scallops. A delicious and eye-pleasing starter that will prove ideal for your next dinner party, serve with a French Chablis.


  • 4 small ruby red grapefruits, about 2 pounds total
  • 3 tablespoons pickled cocktail onions
  • 2 tablespoons packed flat-leaf parsley leaves
  • Freshly ground pepper
  • 24 sea scallops, about 2 pounds, rinsed and patted dry
  • Sea salt
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling


  1. Peel the grapefruits, cut in half and then remove the juicy sections and place into a bowl. Add the cocktail onions, the parsley and a few grinds of fresh black pepper and gently toss to combine.
  2. Place the oil into a sauté pan over medium-high heat. Once it begins to shimmer, sprinkle the scallops on both sides with some salt and then place in the pan and cook for 4 minutes, flipping once.
  3. Put the scallops onto plates and top with the grapefruit and onion mixture. Add a drizzle of oil and serve immediately.

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