Recipe: Scallops with Grapefruit, Bacon and Chimichurri

Ingredients

• 4 slices Bacon (Any kind will do.)
• 1 Grapefruit (We will be segmenting it later on.)
• 2 cups Arugula
• 1 Watermelon Radish
• 1 Small Shallot (Minced)
• 1/2 tsp lemon juice
• 6 U-10 Scallops (Side muscle removed.)
• 1/2 cup Yellow cornmeal
• 1/2 tsp Salt (Plus more to taste.)
• 1/2 tsp pepper (Plus more to taste.)
• 1 tbsp Extra Virgin Olive Oil
• Micro-Greens (Optional. I find my Micro-Greens at the Farmers Market and Whole Foods)
• 1/4 cup Red Wine Vinegar
• 1/2 cup Extra Virgin Olive Oil
• 3 garlic cloves
• 1/4 cup Parsley
• 1/4 cup cilantro
• 1 Fresno Pepper (Stemmed and Seeded. If you can't find Fresno Chiles, 1/2 tsp of Red Pepper Flakes will suffice.)
• 1 tbsp Agave
• 1 tsp lemon juice
• 1/2 tsp Salt (Add more, as needed.)