Ingredients:

1 large pink grapefruit, peeled and sectioned
2 tbsp. chopped shallots
2 tbsp. chopped fresh basil
5 tbsp. olive oil, divided
1/4 tsp. crushed red pepper flakes
1lb. large scallops (15 -20 count)

Directions:

For the Grapefruit-Basil Salsa:
Coarsely chop grapefruit sections and place in a strainer. Let stand 10 minutes. Transfer sections to a medium bowl. Add shallots, basil and 3 tsp. of the oil, and red pepper flakes, mix lightly.
Cover and refrigerate until serving time.

In a large nonstick skillet heat remaining 2 tbsp. oil over medium-high heat. Pat scallops dry with a paper towels, season with salt and pepper to taste. Add scallops to skillet (work in batches if necessary, do not crowd skillet).
Cook 3 minutes per side or until opaque and golden

Transfer scallops to a platter or individual plates. Top with Grapefruit-Basil Salsa, and serve warm or at room temperature.

Serves: 4

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Hours

Mixon's Groveside Market, Cafe & Gift Shoppe
Monday - Saturday: 10a.m. to 5p.m.
Closed Sunday

Mixon Office Hours
Monday - Saturday: 9a.m. to 5p.m.
Closed Sunday.

Contact & Location

Phone: 800 608-2525
Email: info@mixon.com
Address: Mixon Fruit Farms,
2525 27th St. E.
Bradenton, FL 34208