Peel and thinly slice potatoes

Mince chives

Strain grapefruit and reserve liquid. Coarsely chop grapefruit pieces

Cut cauliflower florets into 1” pieces. Transfer to prepared baking sheet and toss with 1 tsp olive, 1/4 tsp salt and a pinch of pepper.

Place a medium oven-safe non-stick pan over medium heat. Add butter to hot pan and stir constantly until melted, 1-2 minutes.

Transfer butter to a bowl and add half the Parmesan (reserve remaining for topping) and 1 tsp. olive oil, and a pinch of salt and pepper and thoroughly combine. Add potatoes and toss or gently stir until coated.

Place a potato slice on outer edge of pan. Shingle half the potato slices in a circle around the edge, tucking last potato under the first. Continue until a single layer covers bottom of pan.

Sprinkle with half of the remaining Parmesan. Layer again with remaining potato slices and top with remaining cheese. You may not have a full second layer.

Place pan in hot oven and roast until potatoes are tender and golden brown, 25-30 minutes.

Once potatoes have roasted 10 minutes, place cauliflower in the oven.

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add scallops to hot pan and cook until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side. Remove from burner and transfer scallops to a plate.

Reserve pan; wipe clean.

In the same pan over medium heat, add grapefruit juice and mirepoix base. Bring to a simmer.

Make a cornstarch slurry and add to pan. Stir until thickened.

Remove from heat and stir in grapefruit pieces.

Plate dish as pictured on front of card, topping cauliflower and potatoes with chives. Bon appétit!