Grapefruit Diet Blog & not only!

1/4    cup    fresh grapefruit juice
2    tbl    Pernod
1    tbl    chopped fresh tarragon or 1-tsp dried
2    tsp    vegetable oil
1/4    tsp    salt
1/4    tsp    freshly ground black pepper
1    lb    sea scallops
2    sm    grapefruit peeled and sectioned
8    x    scallions trimmed keeping 2-inches of greens
2    cup    cooked white rice tarragon sprigs for garnish

In a shallow dish, combine the grapefruit juice, Pernod, tarragon, oil, salt and pepper. Add the scallops, grapefruit, and scallions, stirring to coat with the marinade. Let stand 30 minutes.
Prepare a medium barbecue fire. Oil the grill rack or coat with a stick vegetable spray. Alternately thread the scallops, grapefruit, and scallions onto metal skewers. Grill, turning occasionally and brushing with the marinade, about 5 minutes, until tinged with brown and the scallops are cooked through.
Spoon the rice onto a platter, then arrange the scallops, grapefruit and scallions on the rice. Garnish with tarragon sprigs, if desired.
Scallops and grapefruit are wonderful together, and when grilled with the anise flavor of Pernod and tarragon they make a delightful main course for a light summery meal. Be sure to use sea scallops, rather than the very tiny bay scallops. Cut any especially large ones into rough 1- to 1 1/2-inch chunks for even grilling.