Ingredients
2 large red grapefruits, peeled and sectioned (1 1/2 cups) 1 medium avocado, peeled and thinly sliced 2 tablespoons champagne or white wine vinegar 2 tablespoons olive oil, divided 2 teaspoons minced shallot 1 1/2 teaspoons McCormick Thyme Leaves, divided 1/4 plus 1/8 teaspoons salt, divided 1/8 teaspoon McCormick Black Pepper, Ground 1/2 teaspoon McCormick Ginger, Ground 1 pound large sea scallops (about 12) 1 package (5 ounces) baby spinach leavesDescription
The Addition Of Scallops Turns A Traditional Grapefruit And Avocado Salad Into An Elegant Entrée. The Antioxidant Duo Of Thyme Leaves And A Hint Of Ginger Gives This Dish An Unexpected, Yet Perfect Pairing Of Flavors. '
The Food Channel
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