2 tablespoons grapefruit juice
1 tablespoon fish sauce
1 teaspoon grated ginger
1 pound sea scallops
2 tablespoons vegetable oil
Combine marinade ingredients in a medium bowl. Add scallops and stir to coat. Let stand for 10 minutes. Drain scallops and pat dry with paper towels.
Heat a wide nonstick frying pan over medium-high heat until hot. Add oil, swirling to coat the bottom. When oil is hot, add scallops, and pan-fry, turning once, until golden brown, about 2 minutes on each side. Top each scallop with a scoop of Grapefruit Plum Sauce Fruit Salsa.
Recipe Courtesy of Chef Martin Yan