Seafood Salad with Ruby Red Grapefruit Vinaigrette

Mix all vinaigrette ingredients in a small covered container. Reserve 1/4 cup (50 mL) for broiling seafood; refrigerate remaining vinaigrette for several hours to blend flavours.

Preheat broiler. Line a rimmed baking sheet with foil.

Rinse shrimp and scallops in cold water; drain well.

Place seafood on prepared baking sheet; brush with reserved 1/4 cup (50 mL) vinaigrette.

Broil 4 to 6 minutes or until scallops are opaque and shrimp are pink and cooked through, turning once. Place in a medium bowl, cover and refrigerate until cold.

To serve, divide seafood onto 4 individual plates; pour vinaigrette over seafood. Sprinkle with onions, if desired. Garnish with additional lemon peel and fresh herbs.