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Seared Scallops With Shaved Fennel, Cucumber, And Grapefruit

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1 Ruby Red grapefruit

1 tablespoon extra-virgin olive oil, divided

3/4 pound large sea scallops

1/2 teaspoon coarse salt, divided

Freshly ground pepper

3 ounces english cucumber, thinly shaved crosswise on a mandoline (3/4 cup)

1 tablespoon fresh lemon juice

1 tablespoon chopped fresh chives

1 teaspoon finely chopped fresh tarragon leaves

1/2 large fennel bulb (5 1/2 ounces), cut in half (root end trimmed but left intact to keep fennel together)

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