If putting together the ultimate Valentine's Day meal is a scary prospect, Stefano Faita has the recipe for you. Easy, light and delicious, your date will stick around for more.
1 red onion, thinly sliced
1 + 1 tablespoon lemon juice
1 tablespoon sugar
1 teaspoon salt
1 small fennel bulb, thinly sliced crosswise
1 pink grapefruit, segmented
1 small bunch chives, finely chopped
2 tablespoon white balsamic or white wine vinegar
1/4 cup extra virgin olive oil, (extra for grilling)
to taste salt and pepper
12 sea scallops
garnish fennel fronds
In a medium bowl, combine red onion, juice of 1 lemon, sugar and salt.
Let pickled red onion marinate for 30-60 minutes.
Meanwhile, preheat grill to high or heat an indoor grill pan over high heat. Oil grill.
Combine fennel, grapefruit segments and chives in a large bowl. Add vinegar, 1 tablespoon lemon juice and olive oil. Season with salt and pepper. Toss to combine.
Taste and adjust dressing by drizzling with a little more olive oil or lemon juice. Set aside.
Pat scallops dry with paper towels. Brush scallops with olive oil and season with salt and pepper.
Sear scallops on grill, turning once, until they just turn opaque, 1 to 2 minutes per side. Do not overcook or scallops will be rubbery.
Top each salad with 3 grilled scallops.
Garnish with pickled red onions and fennel fronds.
More Valentine's Day Recipes
Chocolate and Hazelnut Baci
Braised Lamb Shanks with Soft Polenta
Hopeless Romantic Cocktail
Sexy Mood-Boosting Cupcakes