Seared Scallops with Shaved Fennel Cucumber and Grapefruit

 

1 Ruby Red grapefruit

1 T. extra-virgin olive oil, divided

3/4 pound large sea scallops

1/2 tsp. coarse salt, divided

Freshly ground pepper

3 ounces English cucumber, thinly shaved crosswise on a mandoline (3/4 cup)

1 T. fresh lemon juice

1 T. chopped fresh chives

1 tsp. finely chopped fresh tarragon leaves

1/2 large fennel bulb (5 1/2 ounces), cut in half (root end trimmed but left intact to keep fennel together)

 

Finely grate enough grapefruit rind to yield 1/2 tsp. zest. Peel grapefruit with a paring knife, removing all pith. Working over a bowl, cut three-quarters of the grapefruit segments from the membranes, cut into bite-size pieces, and set aside. Squeeze juice of remaining grapefruit segments into bowl (you should have 1/3 cup juice). Heat 1 tsp. oil in a nonstick sauté pan over medium-high heat. Pat scallops dry, sprinkle with 1/4 tsp. salt, and season with pepper. Sauté scallops until deep golden brown, about 3 minutes. Flip, and continue to cook until barely opaque all the way through, about 2 minutes more. Divide scallops between 2 plates, and loosely tent with foil. Reduce heat to low and add grapefruit juice. Cook, stirring and scraping up browned bits, until reduced to 1 T., 2 to 3 minutes. Pour sauce over scallops. Combine cucumber, lemon juice, remaining 2 tsp. oil, the grapefruit zest and pieces, chives, tarragon, and remaining 1/4 tsp. salt in a bowl. Shave fennel into bowl, season with pepper, and toss gently to combine. Pile salad atop scallops.