Panela-coated Scallops with Jicama, Grapefruit, and Roasted Garlic Mojo

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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