![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2023\/03\/Seared-Scallops-With-Shaved-Fennel-Cucumber-And-Grapefruit.png\")
Seared Scallops with Shaved Fennel Cucumber and Grapefruit<\/p>\nSeared Scallops with Shaved Fennel Cucumber and Grapefruit<\/p>\n
<\/p>\n
1 Ruby Red grapefruit<\/p>\n
1 T. extra-virgin olive oil, divided<\/p>\n
3\/4 pound large sea scallops<\/p>\n
1\/2 tsp. coarse salt, divided<\/p>\n
Freshly ground pepper<\/p>\n
3 ounces English cucumber, thinly shaved crosswise on a mandoline (3\/4 cup)<\/p>\n
1 T. fresh lemon juice<\/p>\n
1 T. chopped fresh chives<\/p>\n
1 tsp. finely chopped fresh tarragon leaves<\/p>\n
1\/2 large fennel bulb (5 1\/2 ounces), cut in half (root end trimmed but left intact to keep fennel together)<\/p>\n
<\/p>\n
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 saut\u00e9 pan over medium-high heat. Pat scallops dry, sprinkle with 1\/4 tsp. salt, and season with pepper. Saut\u00e9 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n