Ingredients:
- 4 small ruby red grapefruits (about 2 pounds total)
- 3 tablespoons pickled cocktail onions
- 2 tablespoons packed flat-leaf parsley leaves
- Freshly ground pepper
- 24 sea scallops (about 2 pounds)
- Kosher salt
- 1 tablespoon extra-virgin olive oil (plus more for drizzling)
