Scallops with Parsnip and a Citrus Vanilla Crumble - Florida Citrus

Ingredients

• 1 cup Florida Grapefruit Juice
• 1 teaspoon Florida Grapefruit zest, shaved with microplane
• 1 tablespoon Shallots, minced
• 1 tablespoon Apple cider vinegar
• 2 cups Parsnips, peeled, diced
• 1 cup Idaho potatoes, peeled, diced
• 1 cup Milk
• 1 stick Butter, unsalted
• Salt
• White pepper
• 1 each Vanilla bean, seeds removed
• 1 cup Panko breadcrumbs
• 3 tablespoons Olive oil
• 16 pieces Scallops, U-10