Grilled Scallops with Grapefruit Vinaigrette
Ingredients:
1 pound of scallops, about 1 1/2 ounces each, side tendons removed
1 teaspoon Kosher salt
Grapefruit Vinaigrette:
1/4 cup fresh-squeezed grapefruit juice
pinch Kosher salt
1/2 teaspoon fresh ground black pepper
1/2 cup extra virgin olive oil
2 tablespoons minced fennel fronds (or parsley leaves, or fresh thyme)
Directions:
1) Prepare the grill:Prepare the grill for cooking over direct high heat, then clean the grate thoroughly with a grill brush and a paper towel dipped in vegetable oil. For my gas grill, I pre-heat with all burners on high for 15 minutes, brush the grate clean with my grill brush, and wipe the grate with a folded paper towel dipped in vegetable oil. (Held with tongs, of course - please don't bare-hand a paper towel soaked with oil over an open flame.)
2) Prepare the scallops:While the grill preheats, set the scallops on a layer of paper towels, put another paper towel on top, and press gently to dry off the scallops. Sprinkle the scallops with the Kosher salt. 3) Make grapefruit vinaigrette:While the grill preheats, whisk the vinaigrette ingredients in a medium bowl until they emulsify.
4) Grill the scallops:Put the scallops on the grill over direct high heat, and grill until they have good grill marks, about three minutes. Flip the scallops and cook until rare on the inside; when the sides of the scallops just look cooked, about three more minutes. Brush them on both sides with the grapefruit vinaigrette, then take them off the grill.
5) Serve the scallops: Brush the scallops one more time with the vinaigrette and serve.