Grilled Scallops with Parsley Salad

• 1 tablespoon fresh lemon juice
• 1/2 small shallot, minced
• 2 1/2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1 pink grapefruit
• 1 large fennel bulbhalved, cored and thinly sliced
• 1 cup flat-leaf parsley leaves
• 16 sea scallops (about 1 pound), side muscles removed

1. Light a grill.
2. In a small bowl, pour the lemon juice over the minced shallot and let stand for 5 minutes.
3. Whisk in 2 tablespoons of the olive oil and season the dressing with salt and pepper.
4. Using a sharp knife, peel the grapefruit, making sure to remove all of the bitter white pith.
5. Working over a medium bowl, cut in between the membranes to release the sections into the bowl.
6. Toss the fennel and parsley with the grapefruit.
7. Brush the scallops with the remaining 1/2 tablespoon of olive oil and season with salt and pepper.
8. Grill over moderately high heat, turning once, until just cooked through, about 5 minutes.
9. Toss the dressing with the salad and season with salt and pepper; transfer to plates.
10. Set the scallops on the salads and serve.

lemon juice, shallot, extravirgin olive oil, kosher salt, pink grapefruit, fennel bulbhalved, flatleaf parsley, muscles

Taken from www.foodandwine.com/recipes/grilled-scallops-parsley-salad (may not work)