Ingredients

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 (Cashew tip follows)

Description

Use The Largest Scallops That You Can Find. Chef Mayes Uses U-10 Scallops, Which Means There Are 10 Scallops To A Pound. If You Can't Find Them, Smaller Scallops Will Take Less Time To Cook.

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