INGREDIENTS
1 pound fresh scallops
½ cup olive oil
½ cup Hale Ruby Red grapefruit juice
¼ cup chopped parsley leaves
1 clove garlic, minced
½ teaspoon dried chervil
Freshly ground black pepper and salt (to taste)
1 cup bread crumbs
1 cup Hale Ruby Red grapefruit sections, halved
1 teaspoon paprika
1 teaspoon fresh lemon juice
PREPARATION
If using sea scallops, cut in small pieces. In bowl, mix oil, grapefruit juice, parsley, garlic, chervil, salt and pepper. Add scallops and toss lightly. Cover and refrigerate for at least one hour. Drain scallops, reserving marinade. Toss scallops in 2/3 cup of bread crumbs. Add grapefruit sections to scallops and toss lightly together. Spoon mixture into 4 individual ramekins, or scallop shells, or into 6 if serving as an appetizer. Mix remaining bread crumbs with paprika and sprinkle over each serving, then add 1 teaspoon of fresh lemon juice to reserved marinade and drizzle over each serving. Broil for about 20 minutes, 6 inches from heat or bake in a 425 degree oven for 15 minutes.
YIELD: 4 servings for entrée; 6 servings as appetizer