SEARED SCALLOPS WITH RED GRAPEFRUIT AVOCADO SALAD
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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.mccormickasia.com.
Cooking tools:
- Chef's knife
- Cutting board
- Paring knife
- Measuring cup
- Measuring spoon
- Skillet
- Stove
- Mixing bowl
- Plate
Ingredients
- 2 large, red grapefruit, peeled and sectioned (1 1/2 cups)
- 1 medium, avocado, peeled and thinly sliced
- 2 tbsp rice vinegar
- 2 tbsp olive oil, divided
- 2 tsp minced, shallot
- 1 1/2 tsp McCormick® Thyme Leaves
- 1/4 tsp plus 1/8 teaspoon, salt, divided
- 1/8 tsp McCormick® Coarse Ground Black Pepper
- 1/2 tsp McCormick® Ginger, Ground
- 450 g large, sea scallops , (about 12)
- 1 (140 g) baby spinach leaves
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