The addition of scallops turns a traditional grapefruit and avocado salad into an elegant entrée. The aromatic duo of thyme leaves and ginger gives this dish an unexpected yet perfect pairing of flavours.
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ingredients
Gently toss grapefruit segments and avocado slices in a medium bowl. Set aside. Mix vinegar,1 tablespoon of olive oil,shallot,1/2 teaspoon of thyme,1/8 teaspoon of salt and pepper in a small bowl with a wire whisk until well blended. Set aside.
Mix ginger,remaining 1 teaspoon of thyme and remaining 1/4 teaspoon salt in a small bowl. Coat scallops evenly on both sides with spice mixture. Heat remaining 1 tablespoon of olive oil in a large pan on medium-high heat. Add scallops and cook for 6 to 8 minutes or until scallops are golden brown,turning once.
Divide spinach evenly among 4 serving plates. Top each with scallops and grapefruit mixture. Drizzle each salad with about 1 tablespoon of dressing. Serve immediately.
