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.

Source: Diabetic Living Magazine


Recipe Summary test

20 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

1 scallop, 1/4 cup arugula, 2 tablespoons grapefruit, and about 2 teaspoons grapefruit drizzle
54 calories; protein 5.6g; carbohydrates 7.6g; dietary fiber 0.6g; sugars 4.9g; fat 0.3g; saturated fat 0.1g; cholesterol 10.2mg; vitamin a iu 478.7IU; vitamin c 12.7mg; folate 17mcg; calcium 19.3mg; iron 0.4mg; magnesium 15.8mg; potassium 162.3mg; sodium 204.8mg.

1 lean protein, 1/2 other carbohydrate