Seared Scallops With Grapefruit- Avocado Salad

By TPMay

Ingredients

• Salad
• 1 large pink grapefruit
• 1 tablespoon minced fresh chives
• 2 tablespoons olive oil
• 1 teaspoon honey
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 small avocado
• 2 scallions, minced
• Scallops
• 12 oz.large sea scallops
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons olive oil
• 4 generous cups fresh spinach leaves, tough stems removed

Preparation

Step 1

Grate 1/2 teaspoon grapefruit zest from the grapefruit, avoiding the white pith. Add the zest to a small bowl and set aside for the dressing. Peel the grapefruit; discard peel. Cut the grapefruit into quarters and cut three of the quarters into sections, removing any seeds. Add the sections to a large bowl and set aside.
For the dressing, squeeze the juice from the remaining 1/4 of the grapefruit, removing any seeds. Add the juice to the bowl with the grapefruit zest. Add the chives, then whisk in the 2 tablespoons of olive oil, 1 teaspoon of honey, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Set the dressing aside.
Peel and pit the avocado and cut it into thin slices. Add the avocado to the large bowl of grapefruit sections. Add the scallions and toss.
Prepare the scallops. Sprinkle the scallops with the salt and pepper. Heat the 2 tsp of olive oil in a cast-iron skillet over high heat. Add the scallops and sear on one side for 2 to 3 minutes. Flip the scallops and sear for another 1 to 2 minutes, until cooked through.
To assemble: Add the spinach to a mixing bowl. Add half of the grapefruit dressing to the spinach and toss well. Plate the spinach on individual dishes. Add the remaining dressing to the grapefruit-avocado mixture and toss well. Top the spinach with the grapefruit-avocado mixture and the seared scallops.