 | | 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. |
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Prep Time: 20 minutes
Cook Time: 5 minutes
Servings: 4
|  | | Ingredients | | - | | 2 large red grapefruits, peeled and sectioned (1 1/2 cups) |
| - | | 1 medium avocado, peeled and thinly sliced |
| - | | 2 tablespoons champagne or white wine vinegar |
| - | | 2 tablespoons olive oil, divided |
| - | | 2 teaspoons minced shallot |
| - | | 1 1/2 teaspoons McCormick® Thyme Leaves |
| - | | teaspoon salt, divided |
| - | | 1/8 teaspoon McCormick® Black Pepper, Ground |
| - | | 1/2 teaspoon McCormick® Ginger, Ground |
| - | | 1 pound large sea scallops (about 12) |
| - | | 1 package (5 ounces) baby spinach leaves |
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| | Nutrition (per serving) | Calories: 287 Calories
Fat: 15 Grams
Protein: 21 Grams
Cholesterol: 36 Milligrams
Carbohydrates: 17 Grams
Sodium: 490 Milligrams
Fiber: 5 Grams
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