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.