Ingredients
- 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)
- Kosher salt
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
Description
Jarred Pickled Onions Are Usually Relegated To Cocktails, But Melissa Rubel Jacobson's Simple Recipe Combines Them With Scallops And Ruby Red Grapefruit To Create A Deceptively Complex-tasting Dish.
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