Nutritional Bonus: A mere 4 oz of scallops contain 24% of your day’s vitamin B12, which your body needs to keep homocysteine levels in check. An amino acid, homocysteine has been linked to a higher risk of heart disease and stroke when found in elevated levels in the blood. Along with folic acid and vitamin B6, B12 helps to break down and lower concentrations of the amino acid.
- Pat scallops dry with a paper towel. Season scallops on all sides with 1⁄8 tsp each 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 segmented fruit to bowl with juice. Set aside.
- 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.
- 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.
- Serving Size 6 scallops, 1/4 of grapefruit mixture, 1/3 c spinach
- Calories 226
- Carbohydrate Content 23 g
- Cholesterol Content 30 mg
- Fat Content 8 g
- Fiber Content 4 g
- Protein Content 28 g
- Saturated Fat Content 1 g
- Sodium Content 352 mg
- Sugar Content 13 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 1 g