Instructions: Note: Scallops are sometimes treated with a liquid preservative to plump them. Avoid these scallops, as the preservative affects the flavor and texture of the seafood.

Cut each scallop in half, forming two thin rounds. In a medium, nonreactive

(stainless-steel or enamel) bowl, toss scallops with ceviche marinade. Cover and refrigerate for 30 minutes. Drain, cover and refrigerate until ready to serve.

Using a sharp knife, cut away all of the skin and the thin outside layer of membrane enclosing the grapefruit sections. Cut out each section of fruit from between membranes on both sides. Cut radish slices into fine julienne.

In medium, nonreactive bowl, combine the lime juice, red pepper flakes, salt, basil and mint. Reserve half the mixture. Toss remaining lime juice mixture with the drained scallops. Toss radish julienne with reserved lime juice mixture.

Divide scallops into four equal portions and arrange each portion on one side of four natural scallop shells or small salad plates. Next to the scallops, arrange the grapefruit segments, all facing the same direction, in a row. Place a small haystack of radish julienne between the scallops and the grapefruit.

Serve immediately.

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