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Broiled Scallops with Grapefruit Recipe
|Sea scallops||3 Pound (Medium Pieces)|
|Snipped chives||1⁄4 Cup (4 tbs)|
|Olive oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), halved|
Calories 343 Calories from Fat 45
% Daily Value*
Total Fat 5 g7.8%
Saturated Fat 0.64 g3.2%
Trans Fat 0 g
Cholesterol 74.9 mg
Sodium 398 mg16.6%
Total Carbohydrates 34 g11.2%
Dietary Fiber 4.5 g18.1%
Sugars 0.1 g
Protein 42 g84.4%
Vitamin A 250.7% Vitamin C 329.9%
Calcium 20.2% Iron 13%
*Based on a 2000 Calorie diet
Slice each scallop in half horizontally.
Place in a large bowl.
Working over the bowl to catch all the juices, peel and section the grapefruit (remove all the inner membranes).
Add the sections to the scallops.
Squeeze the leftover membranes to extract as much juice as possible.
Add the chives and toss gently to combine.
Set aside to marinate for 15 minutes.
Meanwhile, wash the kale, trim off tough stems, and break the leaves into small pieces.
Drain in a colander, but don't shake off the excess water; it will help to steam-cook the kale later.
Transfer the scallops avocado and grapefruit to a large broiler pan.
Broil, close to the heat, for 3 minutes.
Flip the pieces and broil for 2 minutes.
In a large no-stick frying pan over medium heat, warm the oil.
Add the garlic and cook until golden, about 2 minutes.
Discard the garlic.
Add the kale to the pan and cook, stirring, until its edges start to crisp, about 4 to 6 minutes.
Place the kale on a platter.
Top with the scallops and grapefruit.