Scallops and Grapefruit over spinach saute

What to make when you have these two ingredients....

Yesterday, I purchased scallops and when I got back to our shore house, I looked around and realized I had about 8 grapefruits. Sounded like an interesting citrus sauce.

first, start the spinach.
1/2 cup chopped red pepper
3/4 cup sliced mushrooms
1/4 sweet onion sliced
1T olive oil, and chopped garlic to taste ( I use at least 1 clove)

Saute the above ingredients in the heated oil until cooked. Add a large package of fresh baby spinach leaves in the saute pan, remove from heat and cover. Toss occasionally to wilt all the spinach.

Now make the scallops

1 pink grapefruit (need about 1 teaspoon of zest and 1/2 cup of strained juice)
3/4 lb of sea scallops patted dry
1T olive oil
1T butter
1 clove garlic chopped

Heat the butter and the olive oil until the butter starts to brown and add the scallops. Cook about 2 minutes a side until you have a brown sear on the outside (it might take a minute or two longer if the scallops are huge.) Flip and cook the other side. Remove from pan to a plate. Add the grapefruit juice and zest to the pan and scrape up all those brown bits. Cook until the sauce has reduced by half.

Put the spinach on a plate, arrange the scallops, drizzle the sauce over and that makes a quick and yummy meal!