Seared Scallops with Spinach, Fennel, and Grapefruit Salad

This recipe is for seafood lovers who would like a healthy lunch or salad for a “Surf-N-Turf” dinner.

¼ cup extra-virgin olive oil

2 tablespoons cider vinegar

1 tablespoon Dijon mustard

Sea Salt

Black Pepper

6 ounces (6 cups) baby spinach

1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin

1 red grapefruit, segmented

1-1/2 pounds large sea scallops, tendons removed 

1. Whisk 2 tablespoons oil, vinegar, mustard, ½ teaspoon salt, and ½ teaspoon pepper together in large bowl. Add spinach, fennel, and grapefruit and toss to combine. Transfer salad to platter.
2. Pat scallops dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Add half of scallops in single layer and cook without moving them until well browned, about 1-1/2 minutes per side. Transfer scallops to plate and tent loosely with foil. Repeat with remaining 1 tablespoon oil and remaining scallops. Arrange scallops over salad. Serve.