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The addition of scallops turns a traditional grapefruit and avocado salad into an elegant entrée. The flavorful duo of thyme leaves and ginger gives this dish an unexpected, yet perfect pairing of flavors.
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
1/4 plus 1/8 teaspoon 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
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.
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.
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.
Variation: To prepare with shrimp, use 1 pound large shrimp, peeled and deveined. Cook 3 to 5 minutes or just until shrimp turn pink.
(Amount per serving)
I had some scallops to use soon, so started browsing for a recipe, I wanted something more than seared scallops. I found one with grapefruit, which I love, but wasn't a fan of some of the other ingredients. I remembered I also had some spinach to use up so added that to my search. Once I found this, I was happy because I had some softening avocados too.
I added a little blip of honey to the dressing and a small crushed garlic after tasting it. And next time I'll make a change in the thyme, the dried was kinda like eating tiny sticks, I use fresh or crush them before using.
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