Broiled Scallops with Grapefruit
|Sea scallops||3 Pound (Medium Pieces)|
|Snipped chives||1⁄4 Cup (4 tbs)|
|Olive oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), halved|
Rinse the scallops and pat them dry.
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.