Yield: 4 portions

Ingredients:
(16) 1-½ ounce sea scallops
2 large pink grapefruits, peeled and segmented (squeeze and reserve juice)
1 bag mixed baby lettuces
1 large tomato, cored and diced
½ pound baby green beans, cleaned and cooked
1 package daikon sprouts
1 cup lowfat plain yogurt
1 Tablespoon honey
2/3 cup couscous
1 cup water
cracked black pepper to taste

Method:

1. Scallops: Season and grill scallops. Set aside and allow to cool.
2. Dressing: In a mixing bowl mix, grapefruit juice, yogurt and honey together.
3. Couscous: In a saucepan, heat one cup water to a boil. When boiling add 2/3 cup couscous and remove from heat. Cover and let stand for 10 minutes. When cooled to room temperature, fluff with two forks by making grooves against each other. The couscous will separate and become fluffy.
4. Salad Arrange mixed baby lettuces in the center of the plates. Top with sea scallops, pink grapefruit segments, green beans and daikon sprouts. Surround salad with tomatoes and couscous. Season with fresh cracked black pepper.

Nutritional Value Per Portion —
Calories: 422 Protein: 61.1g Carbohydrates: 47.2g Fat: 6.7g