Seared Scallop with Crispy Basil & Grapefruit

2 red grapefruits
1/2 tsp honey

1/4 tsp fresh lemon juice

1/2 in. peeled fresh ginger

3 tbsp Canna-oil

1 pound sea scallops, cleaned

8 fresh basil leaves

Salt and Freshly ground pepper to taste

Remove peel and pith from each grapefruit. Holding over a bowl, carve out flesh between the membranes, letting segments drop into the bowl (you should have about 2 cups segments). Squeeze membranes over bowl. Strain juice into a measuring cup. Transfer 1/2 cup juice to a saucepan; discard remaining juice.

Make the dressing: Add honey, lemon juice, and ginger to pan with juice. Bring mixture to a simmer, stirring occasionally. Remove from heat; let cool completely. Discard ginger. Gradually whisk in 1 tablespoon oil until emulsified.

Lay scallops, cut side up, on a rimmed baking sheet; season tops with 1/8 teaspoon salt. Heat remaining 2 tablespoons oil in a medium skillet over medium-high heat. Add scallops, seasoned side down; cook until edges are browned, about 4 minutes. Flip, and cook 30 seconds more. Set aside. Add 1 tbsp of oil to pan, add fresh basil leaves one at a time. Be careful they will pop. Cook until crisp. Set aside.

To serve, divide grapefruit segments among 4 serving plates. Top each with crispy basil and seared scallops, dividing evenly. Drizzle each plate with dressing.

Yield: 4 Person