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Grapefruit Scallop Salad


  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


  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


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