Source in .scx format of Scallops with wilted spinach, grapefruit & mint
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<Recipe recipeId="18432" locale="en">
<RecipeHeader>
<RecipeTitle>Scallops with wilted spinach, grapefruit & mint</RecipeTitle>
<Category></Category>
<NbPersons>4</NbPersons>
<PortionYield></PortionYield>
<PrepTime></PrepTime>
<TotalTime>15 minutes</TotalTime>
<Source></Source>
</RecipeHeader>
<IngredientList>
<IngredientText>Serves 4. Hands on time 15 minutes. Total time 15 minutes
Ingredients:</IngredientText>
<Ingredient id="1676" quantity="24.0" unit="large" comment="" defaultState="true" weightGram="15.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>24 large</IngredientQuantity>
<IngredientItem>sea scallops</IngredientItem>
<IngredientComment>(about 1pm), muscle removed</IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="0.25" unit="tsp" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1/4 tsp</IngredientQuantity>
<IngredientItem>each sea salt and ground black pepper</IngredientItem>
<IngredientComment>divided</IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="2.0" unit="medium" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>2 medium</IngredientQuantity>
<IngredientItem>pink grapefruit</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="697" quantity="2.0" unit="Tbsp" comment="" defaultState="true" weightGram="13.5" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>2 Tbsp</IngredientQuantity>
<IngredientItem>olive oil</IngredientItem>
<IngredientComment>divided</IngredientComment>
</Ingredient>
<Ingredient id="1127" quantity="3.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>3</IngredientQuantity>
<IngredientItem>shallots</IngredientItem>
<IngredientComment>thinly sliced</IngredientComment>
</Ingredient>
<IngredientText>8 packed cups baby spinach</IngredientText>
<Ingredient id="-1" quantity="0.5" unit="cup" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1/2 cup</IngredientQuantity>
<IngredientItem>low sodium chicken broth</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="879" quantity="1.0" unit="Tbsp" comment="raw" defaultState="true" weightGram="21.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 Tbsp</IngredientQuantity>
<IngredientItem>raw honey</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1163" quantity="1.0" unit="Tbsp" comment="" defaultState="true" weightGram="5.7" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 Tbsp</IngredientQuantity>
<IngredientItem>chopped fresh mint</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>Instructions:
Pat scallops dry with a paper towel. Season scallops on all sides with 1/8 tsp each salt and pepper, set aside.
Remove skin and white membrane from grapefruit. Hold fruit over bowl and segment, allowing juices to collect in bowl. Strain juice through a fine mesh strainer, discarding solids. Add segmented fruit to bowl with juice. Set aside.
Heat 1 Tbsp oil in a large nonstick skillet on med-high heat. Add scallops and cook, in batches, for 2 minutes per side, turning once. Remove from pan and keep warm. Reduce heat to medium, heat remaining 1 Tbsp oil in pan and add shallots. Cook for 1 minute, until softened. Add spinach to pan in batches and cook, stirring frequently, for 1 to 2 minutes, until slightly wilted. Transfer shallot-spinach mixture to a bowl and keep warm. Add broth to pan and simmer until reduced by half, about 2 minutes. Reduce heat to low and add grapefruit segments and juice, honey, remaining 1/8 tsp each salt and pepper to pan, stirring until just warm and combined.
Arrange spinach-shallot mixture in center of each of 4 bowls or plates (about 1/3 cup). Top each with 6 scallops and divide grapefruit mixture evenly over or around scallops. Serve immediately garnishing with mint.
Nutrients: 226 calories, 23g carbohydrates, 4g fiber, 352g sodium, 28g protein, 30mg Cholesterol
</RecipeText>
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