We recently invested in a French style mandoline and I can’t even begin to tell you how much we’ve used it already. My favorite thing about it is that we can take vegetables that we’d normally have to blanch or steam and we can shave them so thin that we eat them raw. This dish combines one of my new favorite things (seared sea scallops) with a delicious shaved salad of english cucumbers and fennel mixed with fresh herbs and grapefruit. By using fresh grapefruit juice at the end to deglaze the pan and make a reduction, everything comes together in the most amazing way. The crispness of the shaved salad pairs perfectly with the tender scallops and the tart grapefruit. If you follow me on twitter then you saw the remains of this dinner the other night, let’s just say we ate every thing short of licking the plate! The shaved salad would be amazing by itself or over another protein if you don’t like seafood (I think it would be perfect over some poached chicken breast). This recipe makes enough for 2 people as a main dish or 4 for a first course. Click here to get the recipe and see how it’s made!