1 Ruby Red grapefruit

2 tbsp extra-virgin olive oil,divided

1 lb large sea scallops

1/2 tsp coarse salt,divided

Fresly ground pepper

cucumber thinl sliced

1 tbsp lemon juice

1 tbsp chopped fresh chives

1 tsp finely chopped fresh tarragon leaves

1/2 large fennel bulb,cut  in half(root end trimmed but left intact to keep fennel togther)

1. Finely grate enough grapefruit rind to yield 1/2 tsp zest. Peel grapefruit with a paring knife,removing all pith. Woking a bowl,cut three-quarters of the grapefruit segments from the membranes,cut into bite size pieces,and set aside. Squeeze juice or remaining grapefruit segments into bowl (you should hae 1/3 cup juice).

2.Heat 1 tsp oil in a saute pan over medium high heat. Pat scallops dry,sprinkle with 1/4 tsp salt, and season with pepper. Saute scallops until golden brown,about 3 minutes. Flip,and contnue to cook until barely opaque all the way through,about 2 minutes more.Divide scallops between 2 plates,and loosely tent with foil.Reduce heat to low,and add grapefruit juice. Cook,stirring and scraping up browned bits,until reduced to 1 tbsp,2 to 3 minutes. Pour sauce over scallops.

3. Combine cucumbers,lemon juice,remaining 2 tsps oil,the grapefruit zest and pieces,chives,tarragon,and remaining 1/4 tsp salt in a bowl. Shave fennel into bowl,season with pepper,and toss gently to combine. Pile salad atop scallops.