Broiled Scallops and Grapefruit

Title:
Broiled Scallops and Grapefruit

Yield:
4 Servings

Categories:
Low-cal,
Seafood




Ingredients:





     1 lb Large sea scallops


     2    Pink grapefruit


     2 tb Snipped chives


    16 oz Kale or spinach - fresh


     2 ts Olive or hazelnut oil


     2    Garlic cloves -- halved






 1. Rinse scallops and pat dry.  Slice in half. Place in large glass bowl.


 2. Working over bowl (to catch all the juices), peel and section the


 grapefruit.  Add the sections to the scallops, squeeze leftover membrane to


 get all possible juice.  Add chives and toss gently. Refrigerate for one


 hour. 3. Wash and trim the kale or spinach, break into small pieces. Drain


 in colander, but don't shake off excess water.  Set aside. 4. Place scallop


 mixture in a shallow pan. Broil, close to the heat, for 3 minutes, turn


 pieces, broil additional 2 minutes. 5. Heat oil in large no-stick frying


 pan over medium heat.  Add the garlic and cook until golden, about 2


 minutes.  Remove garlic. Add kale or spinach to pan and cook, stirring,


 about 4 to 6 minutes. 6. Divide greens among dinner plates and top with


 scallops and fruit. Per serving: 216 calories, 4 g fat (16%), 23.6 g


 protein, 233 mg sodium, : 37 mg cholesterol. From Prevention Magazine,


 August 1991 Posted by: Sheila Exner, Jan. 1992 Courtesy of Shareware RECIPE


 CLIPPER 1.1 Courtesy of Shareware RECIPE CLIPPER 1.1


 


 Recipe By     :


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip