Recipes

INGREDIENTS:

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

INSTRUCTIONS:

1. Pat scallops dry with a paper towel. Season scallops on all sides with 1⁄8 tsp each salt and pepper; set aside.
2. 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 segmented fruit to bowl with juice. Set aside.
3. Heat 1 tbsp oil in a large nonstick fry pan on medium-high. Add scallops and cook, in batches, for 2 minutes per side, turning once. Remove from pan and keep warm. Reduce heat to medium, heat remaining 1 tbsp 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 to 2 minutes, until slightly wilted. Transfer shallot-spinach mixture to a bowl and keep warm. Add broth to pan and simmer until reduced by half, about 2 minutes. Reduce heat to low and add grapefruit segments and juice, honey, remaining 1/8 tsp each salt and pepper to pan, stirring until just warm and combined.
4. Arrange spinach-shallot mixture in center of each of 4 bowls or plates (about 1/3 cup). Top each with 6 scallops and divide grapefruit mixture evenly over or around scallops. Serve immediately, garnishing with mint.