Grapefruit Scallop Salad

Ingredients:

1. 2 large red grapefruits, peeled and sectioned (1 1/2 cups)

2. 1 medium avocado, peeled and thinly sliced

3. 2 tablespoons champagne or white wine vinegar

4. 2 tablespoons olive oil, divided

5. 2 teaspoons minced shallot

6. 1 1/2 teaspoons Thyme Leaves, divided

7. 1/4 plus 1/8 teaspoon salt, divided

8. 1/8 teaspoon Ground Pepper Black

9. 1/2 teaspoon Ground Ginger

10. 1 pound large sea scallops (about 12)

11. 1 package (5 ounces) baby spinach leaves

Directions:

1. Gently toss grapefruit segments and avocado slices in medium bowl. Set aside. Mix vinegar, 1 tablespoon of the olive oil, shallot, 1/2 teaspoon of the thyme, 1/8 teaspoon of the salt and pepper in small bowl with wire whisk until well blended. Set aside.

2. Mix remaining 1 teaspoon thyme, ginger and remaining 1/4 teaspoon salt in small bowl. Coat scallops evenly on both sides with spice mixture. Heat remaining 1 tablespoon oil in large skillet on medium-high heat. Add scallops; cook 6 to 8 minutes or until scallops are golden brown, turning once.

3. Divide spinach evenly among 4 serving plates. Top each with scallops and grapefruit mixture. Drizzle each salad with about 1 tablespoon of dressing. Serve immediately.

4 servings

Total time: 20 minutes