Scallops with Grapefruit-Onion Salad Recipe

Scallops with Grapefruit-Onion Salad Recipe

How To Make Scallops with Grapefruit-Onion Salad

The fresh and delicate flavors of the scallop are paired with the brightness of the grapefruit-onion salad to make a light and tasty dish.

Preparation: 20 minutes
Cooking: 5 minutes
Total: 25 minutes



  • 4smallruby red grapefruits
  • 3tbspcocktail onions,pickled
  • 2tbspflat-leaf parsley leaves,packed
  • freshly ground pepper
  • 24sea scallops
  • kosher salt
  • 1tbspextra-virgin olive oil


  1. Using a very sharp paring knife, peel the grapefruits, carefully removing all of the bitter white pith. Carefully cut in between the membranes to release the grapefruit sections into a bowl.

  2. Discard all but 1 tablespoon of grapefruit juice from the bowl. Stir in the pickled cocktail onions and parsley leaves and season with pepper.

  3. Pat the sea scallops dry and season them all over with salt. In a large nonstick skillet, heat the 1 tablespoon of olive oil until it is shimmering. Cook the scallops over moderately high heat, turning once, until they are browned and just cooked through.

  4. Spoon the pickled-onion-and-grapefruit salad onto small plates and arrange the scallops around the salad. Drizzle with olive oil and serve at once.


  • Calories: 108.56kcal
  • Fat: 2.21g
  • Saturated Fat: 0.36g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 1.29g
  • Polyunsaturated Fat: 0.32g
  • Carbohydrates: 12.96g
  • Fiber: 1.70g
  • Sugar: 6.53g
  • Protein: 9.88g
  • Cholesterol: 18.00mg
  • Sodium: 405.00mg
  • Calcium: 29.36mg
  • Potassium: 295.99mg
  • Iron: 0.49mg
  • Vitamin A: 58.40µg
  • Vitamin C: 30.32mg
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