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Seared Scallops with Red Grapefruit Avocado Salad
main dishes

Seared Scallops with Red Grapefruit Avocado Salad

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.
  • 20m

    prep time

  • 8m

    Cook Time

  • 287

    Calories

  • 11

    Ingredients

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Ingredients

4

Servings

  • 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 teaspoon salt, divided
  • 1/8 teaspoon McCormick® Ground Pepper Black
  • 1/2 teaspoon McCormick® Ground Ginger
  • 1 pound large sea scallops (about 12)
  • 1 package (5 ounces) baby spinach leaves

Instructions

  • 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.

Nutrition information (per Serving)

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