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
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® Whole Thyme Leaves, divided
- 1/4 plus 1/8 teaspoon salt, divided
- 1/8 teaspoon McCormick® Pure Ground Black Pepper
- 1/2 teaspoon McCormick® Ground Ginger
- 1 pound large sea scallops (about 12)
- 1 package (5 ounces) baby spinach leaves
INSTRUCTIONS
- 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.
TIPS AND TRICKS
Variation: To prepare with shrimp, use 1 pound large shrimp, peeled and deveined. Cook 3 to 5 minutes or just until shrimp turn pink.
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