1 1/3 pounds large sea scallops, cut in half horizontally, or whole small bay scallops
2 grapefruits, peeled, cut in sections with white membrane removed, well-drained
1/2 teaspoon salt
1/2 teaspoon paprika
1/3 cup butter or margarine
1/3 cup chopped watercress leaves
Arrange scallops in single layer at one end of greased shallow baking dish; arrange grapefruit sections in single layer at one end of dish. Sprinkle both with salt and paprika; dot with butter. Bake in preheated 350 degree oven about 10 minutes or until scallops are heated through and barely opaque throughout. Arrange scallops and grapefruit sections on warm dinner plates or serving platter. Spoon pan juices over fish and fruit.; sprinkle with chopped watercress. Garnish with watercress sprigs. Serves 4.