Makes 4 servings.
Prep Time: 20 minutes
Cook Time: 8 minutes
INGREDIENTS
2 large red grapefruits, peeled and sectioned (1 1/2 cups)
1 medium avocado, peeled and thinly sliced
2 tablespoons champagne or white wine vinegar
2 tablespoons olive oil, divided
2 teaspoons minced shallot
1 1/2 teaspoons McCormick® Thyme Leaves, divided
1/4 plus 1/8 teaspoons salt, divided
1/8 teaspoon McCormick® Black Pepper, Ground
1/2 teaspoon McCormick® Ginger, Ground
1 pound large sea scallops (about 12)
1 package (5 ounces) baby spinach leaves
DIRECTIONS
1. Gently toss grapefruit segments and avocado slices in medium bowl. Set aside. Mix vinegar, 1 tablespoon of the olive oil, shallot, 1/2 teaspoon of the thyme, 1/8 teaspoon of the salt and pepper in small bowl with wire whisk until well blended. Set aside.
2. Mix remaining 1 teaspoon thyme, ginger and remaining 1/4 teaspoon salt in small bowl. Coat scallops evenly on both sides with spice mixture. Heat remaining 1 tablespoon oil in large skillet on medium-high heat. Add scallops; cook 6 to 8 minutes or until scallops are golden brown, turning once.
3. Divide spinach evenly among 4 serving plates. Top each with scallops and grapefruit mixture. Drizzle each salad with about 1 tablespoon of dressing. Serve immediately.
NUTRITION INFORMATION
per serving
Calories: 287
Fat: 15 g
Carbohydrates: 17 g
Cholesterol: 36 mg
Sodium: 490 mg
Fiber: 5 g
Protein: 21 g
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