Seared Scallops, Grapefruit, Arugula and Spinach Salad with Champagne Vinaigrette

INGREDIENTS

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