Segment your grapefruit and dice into petite pieces. Add grapefruit, grated ginger, 1 tbsp olive oil, minced Serrano pepper, minced shallot, salt, and chopped basil to a small mixing bowl. Fold gently until well combined. Set aside until ready for serving.

Remove attached abductor muscle from scallops and gently rinse. Thoroughly dry each scallop with a paper towel. Preheat a large cast iron skillet to medium high with 2 tbsp olive oil. Sear scallops until deep golden brown approximately 1 1/2 -2 minutes on each side depending on the size of the scallops. Top each scallop with Grapefruit Salsa and a sprinkling of sea salt.  Enjoy!