Instructions: Cut both ends from one of the grapefruits just to the flesh. Set it upright on the chopping board and use the knife to cut away the peel and skin, following the curve of the fruit. Holding the peeled grapefruit in your hand, slide the knife blade down one side of a section, cutting it from the membrane. Cut down the other side of the section and remove it. (Work over a bowl to catch the sections and juice.) Continue for the remaining sections, turning back flaps of membrane like the pages of a book. Squeeze the juice from the second grapefruit and combine it with any juice from the first. Alternatively, you can seed and section a hand-peeled grapefruit, but the membranes will be tough and the pith bitter.

Lightly coat the scallops in seasoned flour, patting to remove the excess. Heat the oil in a medium skillet, preferably nonstick. When the oil is very hot, add the scallops and cook over medium heat until browned, about 1 minute per side. Transfer the scallops to a plate and set aside.

Add the grapefruit juice to the skillet and bring to a boil. Stir in the walnuts, then add the scallops and grapefruit sections to the pan and simmer gently until the scallops are cooked to taste, 2 to 3 minutes.

Arrange the scallops, grapefruit and sauce on individual plates, sprinkle with chives and serve.

This recipe yields 4 servings.

Comments: The combination of tangy grapefruit and rich walnuts is a surprisingly tasty one.

This recipe is particularly suited for large sea scallops, but smaller bay scallops can be used as well. You could also use orange segments and juice in place of some or all of the grapefruit.

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