Name: Scallops, Grapefruit, Arugula and Spinach Salad with Champagne Vinaigrette
Yield: 4 servings
Ingredients: 2 pink grapefruits (reserving 3 slices); 1 lb sea scallops (washed and dried with a paper towel); 2 tsp olive oil; salt and pepper; 8 oz baby spinach and arugula; 2 tbsp olive oil; 1 tbsp champagne vinegar (white wine vinegar would work); 2 tbsp chopped shallots; salt and pepper; grapefruit juice from 3 reserved slices of grapefruit