Grilled Scallops with Citrus Avocado Salad


  • 1lb. sea scallops
  • 1 tsp olive oil
  • 1 tsp Rossarooski's Honey Rib Rub

Citrus Avocado Salad:

  • 3 grapefruits, peeled and chopped 
  • 3 avocados, diced
  • 1 lime, zested and juiced
  • 2 shallots, minced
  • 1 tbsp basil, chopped
  • 1 red chili, thinly sliced
  • 1 tsp Ben's Heffer Dust


  • Pre-heat recteq to full with a sear kit, flat side up.
  • In a medium sized bowl, combine the chopped grapefruit, avocado, lime, shallots, basil, chili, and Ben's Heffer Dust to make the salad.
  • On a plate lined with paper towels, remove the side abductor muscle from the scallops, then using another towel, dry the tops of the scallops.
  • Lightly season the scallops with the olive oil and Rossarooski's Honey Rib Rub.
  • Add to a pre-heated sear kit and cook for 2-3 minutes per side until the scallops have a good crust and are cooked through.
  • Let the scallops rest 2-3 minutes prior to serving alongside the salad.