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Over a bowl, peel and section grapefruit tp ,easure 1 and 1/2 cups sections; squeeze membranes to extract 1/2 cup juice. Set juice aside. Combine grapefruit sections, fennel, and parsley in a medium bowl. Add 2 tsp olive oil and 1/4 tsp kosher salt; toss gently to combine. Heat remaining 1 tsp oil in a large nonstick skillet over medium-high heat. Sprinkle scallops with 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper. Add scallops to pan; cook for 2 minutes on each side or until desired degree of doneness. Remove scallops from pan; keep warm. Add reserved 1/2 cup juice to pan; cook until reduced to 1/4 cup (about 2 minutes). Remove from heat. Place 1 cup fennel mixture on each of four plates. Divide scallops evenly among plates; top each serving with 1 tbsp reduced juice.
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