1 cup Ruby Red grapefruit juice
4 garlic cloves, roasted
1 cup olive oil, plus extra, for searing
1 teaspoon grapefruit zest
1 small red onion, cut into small dice
1 medium jicama, cut into small dice
2 grapefruits, segmented and cut into small dice
1 pound scallops, cleaned
1 tablespoon balsamic vinegar
3 tablespoon Worcestershire sauce
4 tablespoons grated panela
Salt and pepper
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