Seared Scallops with Grapefruit-Fennel Salad

Ingredients

• tablespoon butter
• tablespoon solive oil, divided
• large sea scallops
• 1/2 medium red grapefruit
• 1/2 bulbfennel
• cup sbaby spinach leaves
• tablespoon srice vinegar
• tablespoon freshly squeezed lemon juice
• tablespoon diced shallot
• teaspoon brown mustard
• teaspoon honey
• salt and ground black pepper to taste

Instructions

1. Heat butter and 1 tablespoon oil in a large saute pan over medium high heat. Pat scallops dry and add to the hot pan; sear until caramelized, 6 to 7 minutes, flipping halfway.
2. While scallops are cooking, peel, skin, and slice grapefruit. Slice fennel thinly, reserving a few fronds. Place grapefruit, fennel, fronds, and spinach in a large bowl.
3. Prepare dressing by mixing remaining 2 tablespoons olive oil, vinegar, lemon juice, shallot, mustard, honey, salt, and pepper together in a small bowl.
4. Add seared scallops to the salad and mix to combine. Drizzle dressing over top.