Pan-Seared Scallops with Red Grapefruit

Red grapefruit, which owes its blush to lycopene, makes a tangy platform for seared scallops; the shellfish are low in saturated fat and cholesterol. 

2 red grapefruits
½ tsp. pure honey
¼ tsp. lemon juice, freshly squeezed
½" stick fresh ginger, peeled
3 Tbsp. extra-virgin olive oil
1 lb sea scallops, tough muscles removed, scallops halved horizontally
¼ tsp. coarse sea salt
1 cup arugula sprouts
pepper, freshly ground

Remove peel and pith from each grapefruit. Holding over a bowl, carve out flesh between the membranes, letting segments drop into the bowl (you should have about 2 cups segments). Squeeze membranes over bowl. Strain juice into a measuring cup. Transfer ½ cup juice to a saucepan; discard remaining juice.

Make the dressing: Add honey, lemon juice, and ginger to pan with juice. Bring mixture to a simmer, stirring occasionally. Remove from heat; let cool completely. Discard ginger. Gradually whisk in 1 Tbsp. oil until emulsified.

Lay scallops, cut side up, on a rimmed baking sheet; season tops with 1/8 tsp. salt. Heat remaining 2 Tbsp. oil in a medium skillet over medium-high heat.

Add scallops, seasoned side down; cook until edges are browned, about 4 minutes. Flip, and cook 30 seconds more. Set aside.

Toss arugula sprouts with 1 Tbsp. dressing in a small bowl; set aside.

To serve, divide grapefruit segments among 4 serving plates. Top each with sprouts and seared scallops, dividing evenly. Drizzle each plate with 1 Tbsp. dressing, and season with remaining 1/8 tsp. salt and the pepper.

Makes 4 servings.