1/4 cup Salad Oil
2 each large minced garlic cloves
2 cups green beans, cut in 1-inch pieces
1 pound scallops(may substitute with shrimp)
2 cups Hale grapefruit sections
1/3 cup Hale grapefruit juice, drained from sections
3 tablespoons vinegar
3/4 teaspoon crushed fennel seeds
1/4 teaspoon salt
1/2 cup black olives, pitted and sliced
In medium skillet, heat oil; cook garlic until golden. Add green beans; stir-fry 2 to 3 minutes until crisp-tender. Remove with slotted spoon to a large bowl. In same skillet, stir-fry scallops 2 to 3 minutes until done. Remove with slotted spoon and add to the green beans. Add Hale grapefruit juice to skillet. Stir in vinegar, fennel seed and salt. Boil mixture, uncovered, until reduced to 1/3 cup. Return beans and scallops to skillet. Add grapefruit sections and olives; toss lightly. Serve immediately.
YIELD: 4 servings.