Baby Spinach with Ginger-Glazed Scallops

Got this recipe from the Williams-Sonoma book called Salad. I have used several of the recipes in this book and recommend it.

Serves 2

INGREDIENTS:

Minced shallot (1 TBSP)
Grapefruit juice (1/2 cup fresh squeezed if possible)
Lime juice (1.5 TBSP fresh squeezed if possible)
Lemon juice (1.5 TSP fresh squeeze if possible)
4 TSP olive oil
salt
2.5 TSP soy sauce
1.5 TSP peeled and grated fresh ginger
1.5 TSP honey
1/2 TSP dijon mustard
3/4 cup baby spinach leaves
8 large sea scallops

DIRECTIONS:

In a small, nonaluminum saucepan, combine shallot and grapefruit juice. Let sit for 10 min. Add other citrus and place the pan over medium-high heat. Bring to a boil and reduce (1 - 2 min). Remove from heat, stir in 1 and 1/2 tsp or oil and 1/4 tsp salt. Set aside.

In a small bowl, stir together soy sauce, ginger, honey, and mustard to make glaze for scallops. Set aside.

Just before beginning to cook the scallops, put the spinach in a bowl and pour dressing over it. Toss well. Divide between two individual salad plates.

In a frying pan large enough to hold all the scallops easily, warm remaining oil over medium-high heat. When hot, add scallops and cook 30 - 45 seconds per side until golden. Add the glaze and turn scallops in sauce for 45 seconds. Divide the scallops among the salad plates and drizzle remaining sauce on top.

Goes well with Parmesan Garlic Bread or other bread.