INGREDIENTS
3/4 lb
Sea scallops, large
1 tbsp
Chives, fresh
3 oz
English cucumber
1/2
Fennel bulb (5 1/2 ounces), large
1
Ruby red grapefruit
1 tsp
Tarragon, fresh leaves
1 tbsp
Lemon juice, fresh
1
Pepper, Freshly ground
1/2 tsp
Salt, coarse
1 tbsp
Olive oil, extra-virgin