Scallops With Red Grapefruit

Name: Scallops With Red Grapefruit
Ingredients: 2 red grapefruits; 0.5 teaspoon honey; 0.25 teaspoon fresh lemon juice; 1 piece (½ inch) peeled fresh ginger; 3 tablespoons extra-virgin olive oil; 1 pound sea scallops, tough muscles removed, scallops halved horizontally; 0.25 teaspoon coarse salt; 1 cup arugula sprouts; Freshly ground pepper

By

Martha Stewart Editors

Updated on May 16, 2017

Servings:

4

Red grapefruit, which owes its blush to lycopene, makes a tangy platform for seared scallops; the shellfish are low in saturated fat andcholesterol. Return to theHealthy Lycopene Menu

Ingredients

2 red grapefruits
½ teaspoon honey
¼ teaspoon fresh lemon juice
1 piece (½ inch) peeled fresh ginger
3 tablespoons extra-virgin olive oil
1 pound sea scallops, tough muscles removed, scallops halved horizontally
¼ teaspoon coarse salt
1 cup arugula sprouts
Freshly ground pepper

Directions

Remove peel and pith from each grapefruit. Holding over a bowl, carve out flesh between the membranes, letting segments drop into the bowl (you should have about 2 cups segments). Squeeze membranes over bowl. Strain juice into a measuring cup. Transfer 1/2 cup juice to a saucepan; discard remaining juice.
Make the dressing: Add honey, lemon juice, and ginger to pan with juice. Bring mixture to a simmer, stirring occasionally. Remove from heat; let cool completely. Discard ginger. Gradually whisk in 1 tablespoon oil until emulsified.
Lay scallops, cut side up, on a rimmed baking sheet; season tops with 1/8 teaspoon salt. Heat remaining 2 tablespoons oil in a medium skillet over medium-high heat. Add scallops, seasoned side down; cook until edges are browned, about 4 minutes. Flip, and cook 30 seconds more. Set aside.
Toss arugula sprouts with 1 tablespoon dressing in a small bowl; set aside.
To serve, divide grapefruit segments among 4 serving plates. Top each with sprouts and seared scallops, dividing evenly. Drizzle each plate with 1 tablespoon dressing, and season with remaining 1/8 teaspoon salt and the pepper.