Seared Scallops with Spinach, Fennel, and Grapefruit Salad

Name: Seared Scallops with Spinach, Fennel, and Grapefruit Salad
Yield: Serves 4
Ingredients: 1/4 cup, extra-virgin olive oil; 2 tablespoons, cider vinegar; 1 tablespoon, Dijon mustard; , Salt and 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

Main Courses
Fish & Seafood
Weeknight
Salads

Appears in Cook's Country August/September 2014

For this weeknight meal, we sear the scallops for just 3 minutes to enhance their flavor and serve them with a bright grapefruit salad.

SERVES 4

TIME 30 minutes

Seared Scallops with Spinach, Fennel, and Grapefruit Salad

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