- 12 large sea scallops
- 3 tablespoons fresh lemon juice
- 4 tablespoons extra virgin olive oil
- Coarse (kosher) salt and freshly ground black pepper, to taste
- 1 ruby grapefruit
- 2 blood oranges, or 1 small navel orange
- Vegetable oil, for the grill
- 1 or 2 large bunches watercress, rinsed and patted dry, tough stems removed
- 2 tablespoons chopped fresh flat-leaf parsley leaves, for garnish
- Preheat a barbecue grill to high.
- While the grill is heating, place the scallops in a bowl and add the lemon juice, 2 tablespoons of the olive oil, and the salt and pepper. Toss, and let rest for 20 minutes at room temperature.
- While the scallops are marinating, cut the skin and the white pith off the grapefruit and oranges. Using a small sharp knife, cut out the segments, holding the fruit over a bowl to catch the juices. Place the segments in a second bowl. Squeeze the membranes over the juice bowl to extract any extra juice. Season the juice with salt and pepper to taste, and then whisk in the remaining 2 tablespoons olive oil. Set both bowls aside.
- Thread 3 scallops on each of four skewers, leaving a little space between them for even cooking.
- Oil the grill grate well and arrange the skewers on the grate. Grill until the scallops are just cooked through, 2 minutes per side.
- Divide the watercress among four large salad plates. Drizzle it lightly with the citrus dressing, and then arrange the grapefruit and orange segments on top. Place 3 grilled scallops in the center of each plate. Garnish with the parsley, and serve.