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Add a photoServings: 4
Ingredients
- 1 lb Large sea scallops
- 2 x Pink grapefruit
- 2 Tbsp. Snipped chives
- 16 ounce Kale or possibly spinach - fresh
- 2 tsp Olive or possibly hazelnut oil
- 2 x Garlic cloves -- halved
Directions
- 1. Rinse scallops and pat dry. Slice in half. Place in large glass bowl.
- 2. Working over bowl (to catch all the juices), peel and section the grapefruit. Add in the sections to the scallops, squeeze leftover membrane to get all possible juice. Add in chives and toss gently. Chill for one hour.
- 3. Wash and trim the kale or possibly spinach, break into small pcs. Drain in colander, but do not shake off excess water. Set aside.
- 4. Place scallop mix in a shallow pan. Broil, close to the heat, for 3 min, turn pcs, broil additional 2 min.
- 5. Heat oil in large no-stick frying pan over medium heat. Add in the garlic and cook till golden brown, about 2 min. Remove garlic. Add in kale or possibly spinach to pan and cook, stirring, about 4 to 6 min.
- 6. Divide greens among dinner plates and top with scallops and fruit.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 4 servings | |
| Calories 177 | |
| Calories from Fat 33 | 19% |
| Total Fat 3.67g | 5% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 213mg | 9% |
| Potassium 776mg | 22% |
| Total Carbs 15.37g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 4.54g | 3% |
| Protein 21.85g | 35% |
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