SPINACH, GRAPEFRUIT AND SCALLOP SALAD RECIPE

Use the largest scallops that you can find. If you can't find them, smaller scallops will take less time to cook.

1 pink grapefruit
1 1/2 lb (750 g) large scallops
Salt and freshly ground pepper
1/2 cup (125 ml) olive oil
1 tbsp (15 ml) chopped ginger
1 tsp (5 ml) chopped basil
1 tbsp (15 ml) honey
3 tbsp (45 ml) lemon juice
8 oz (250 g) baby spinach
1 cup (250 ml) toasted cashews 

(To toast cashews, place in a skillet over medium heat. Toss together for 2 to 3 minutes or until golden)

1. With a serrated knife, peel skin and white pith from grapefruit. Cut into segments and divide segments into 3.

2. Season scallops with salt and pepper. Heat 2 tbsp (25 ml) oil in skillet over medium-high heat. Reserve remaining oil for dressing. Add scallops and saute for 3 minutes per side or until opaque.

3. Mix together ginger, basil, honey and lemon juice in a food processor. With the processor running, add remaining olive oil. Season with salt and pepper. Reserve dressing.

4. Mix together spinach, grapefruit pieces and cashews in a separate bowl. Drizzle over half of vinaigrette. Transfer to 6 plates and top with grilled scallops. Drizzle over remaining vinaigrette.

Serves 6