Broiled Scallops with Grapefruit: SERVES 12

3 pounds medium sea scallops
6 pink grapefruit
1/4 cup snipped chives
1 pound kale
1 tablespoon olive oil
2 cloves garlic, halved

Rinse the scallops and pat them dry. Slice each scallop in half horizontally. Place in a large bowl.

Working over the bowl to catch all the juices, peel and section the grapefruit (remove all the inner membranes). Add the sections to the scallops. Squeeze the leftover membranes to extract as much juice as possible. Add the chives and toss gently to combine. Set aside to marinate for 15 minutes.

Meanwhile, wash the kale, trim off tough stems, and break the leaves into small pieces. Drain in a colander, but don't shake off the excess water; it will help to stream-cook the kale later. Set aside.

Transfer the scallops and grapefruit to a large broiler pan. Broil, close to the heat, for 3 minutes. Flip the pieces and broil for 2 minutes.

In a large no-stick frying pan over medium heat, warm the oil. Add the garlic and cook until golden, about 2 minutes. Discard the garlic. Add the kale to the pan and cook, stirring, until its edges start to crisp, about 4 to 6 minutes.

Place the kale on a platter. Top with the scallops and grapefruit.

Prep. time: 10 minutes
Cooking time 20 minutes

Serves 12: Per serving 156 calories, Fat 2.2 g. Cholesterol 39 mg. Sodium 189 mg.