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!

Warm Grilled Lime Sea Scallop Salad with Mango

Take 6 sea scallops per person, pat dry
create a marinade that includes
1T sesame oil
1T olive oil
1T rice vinegar
1t grated fresh ginger
juice of one lime
zest of one lime (the more zest the better)
Salt and pepper to taste
Toss the ingredients in a large zipper top plastic bag and let sit for about 20 minutes for the flavors to get happy

While the flavors are mingling, make a nice salad with mixed greens, some baby arrugula and radiccio. Chop 1 ripe mango into chunks and mix with the salad. Add 1/2 cucumber peeled, seeded and cut into matchstick shaped pieces. Toss the greens with 1T good olive oil, 1/2 t balsamic vinegar and salt and pepper to taste. Split between two plates.

Fire up a grill pan.
When the pan is nice and hot, grill the scallops. I cook 2-3 minutes per side until you get nice lines on each side. Place on top of the greens and enjoy. This is nice with a crusty french bread