Rich-tasting scallops are even better when paired with the slightly bitter taste of grapefruit. Drizzled with honey and sprinkled with fresh mint and ginger, this salad feels fresh and flavorful in any season.
Nutrition per serving may change if servings are adjusted.
8 fresh or frozen sea scallops (about 12 ounces total)
⅛ teaspoon salt
⅛ teaspoon black pepper
¼ cup fresh grapefruit juice
1 to 2 tablespoons honey
1 tablespoon snipped fresh mint
½ teaspoon grated fresh ginger
2 cups fresh baby arugula or sliced fresh baby spinach
1 cup fresh grapefruit sections, coarsely chopped
Thaw scallops, if frozen. Rinse scallops and pat dry with paper towels. Thread one scallop on the end of eight 6- to 8-inch skewers. Sprinkle scallops with the salt and pepper. Set aside.
In a small bowl combine grapefruit juice, honey, mint and ginger. Set aside. Coat an unheated nonstick indoor grill pan with cooking spray. Heat pan over medium-high heat. Add skewered scallops. Reduce heat to medium. Cook for 4 to 6 minutes or until scallops are opaque, turning once halfway through cooking. (Or to broil the scallops, coat the unheated rack of a broiler pan with cooking spray. Place skewered scallops on the rack. Broil 3 to 4 inches from the heat for 4 to 6 minutes or until scallops are opaque, turning once halfway through cooking.)
To serve, divide arugula among eight small appetizer plates. Top with coarsely chopped grapefruit. Place one scallop skewer atop arugula on each plate. Stir the grapefruit juice mixture to make sure honey is dissolved and drizzle evenly over the scallops.