1 lb Large sea scallops
2 Pink grapefruit
2 tb Snipped chives
16 oz Kale or spinach - fresh
2 ts Olive or hazelnut oil
2 Garlic cloves -- halved

Rinse scallops and pat dry. Slice in half. Place in large glass bowl. 2. Working over bowl (to catch all the juices), peel and section the grapefruit. Add the sections to the scallops, squeeze leftover membrane to get all possible juice. Add chives and toss gently. Refrigerate for one hour. 3. Wash and trim the kale or spinach, break into small pieces. Drain in colander, but don't shake off excess water. Set aside. 4. Place scallop mixture in a shallow pan. Broil, close to the heat, for 3 minutes, turn pieces, broil additional 2 minutes. 5. Heat oil in large no-stick frying pan over medium heat. Add the garlic and cook until golden, about 2 minutes. Remove garlic. Add kale or spinach to pan and cook, stirring, about 4 to 6 minutes. 6. Divide greens among dinner plates and top with scallops and fruit.