Scallops with Wilted Spinach, Grapefruit and Mint

By mdg_

Ingredients

• 24 large sea scallops (about 1 lb)
• 1/4 tsp sea salt, divided
• 1/4 tsp black pepper, divided
• 2 medium pink grapefruit
• 2 TBS olive oil, divided
• 3 shallots, thinly sliced
• 8 packed cups baby spinach
• 1/2 cup chicken broth
• 1 TBS raw honey
• 1 TBS chopped fresh mint

Details

Servings 4
Preparation time 15mins
Cooking time 15mins

Preparation

Step 1

Pat scallops dry and season on all sides with 1/8 tsp each sea salt and pepper; set aside.
Remove skin and white membrane from grapefruit.
Hold fruit over a bowl and segment, allowing juice to collect in bowl.
Strain juice over a fine mesh strainer, discarding seeds.
Add segment ruit to bowl with juice and set aside.
Heat 1 TBS oil in a large nonstick pan on medium-high and add scallops and cook in batches for 2 minutes per side, turning once.
Remove from pan and keep warm.
Reduce heat to medium and heat remaining 1 TBS oil in pan and add shallots.
Cook for about 1 minute, until softened.
Add spinach to pan in batches and cook, stirring frequently for 1-2 minutes, untiil slightly wilted.
Transfer shallot-spinach mixture to a bowl and keep warm.
Add broth to pan and simmer untiil reduced by one half, about 2 minutes.
Reduce heat to low and add grapefruit segments and juice, honey and remaining 1/8 tsp each salt and pepper.
Stir in and heat untiil just warmed and combined.
Arrange spinach-shallot mixture in center of each of 4 bowls or plates. Top each with 6 scallops and divide grapefruit mixture evenly over or around scallops.
Serve immediately, garnishing with mint.

Calories - 226: 8 gm fat (1 gm saturated), 23 gm carbohydrate (4 gm fiber), 28 gm protein.