Scallops, Grapefruit, Arugula and Spinach Salad with Champagne Vinaigrette
Ingredients
- 2 pink grapefruits (reserving 3 slices)
- 1 1/4 lb sea scallops (washed and dried with a paper towel)
- 2 teaspoon extra virgin olive oil
- salt and pepper
- 8 oz baby spinach and arugula
For the champagne vinaigrette:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon champagne vinegar (white wine vinegar would work)
- 2 tablespoons chopped shallots
- 1/4 teaspoon salt and pepper
Instructions
- 1
Peel the skin and white membrane off the grapefruit and separate the pieces.
- 2
Reserve three grapefruit slices for the vinaigrette and squeeze the juice; set aside.
- 3
Chop up remaining grapefruit for the salad.
- 4
In a medium bowl whisk olive oil, squeezed grapefruit juice (from 3 slices of grapefruit), champagne vinegar, chopped shallots, salt and pepper.
- 5
Season scallops with salt and pepper. Heat a large pan on a high heat.
- 6
When the pan is hot, add oil and place scallops in the pan.
- 7
Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust.
- 8
Turn and cook about another minute while their centers are still slightly translucent (you can check this by viewing them from the side).
- 9
Be careful not to overcook. Remove from the pan.
- 10
Divide the baby greens evenly between four plates. Arrange grapefruit on the plate and top with scallops; drizzle with vinaigrette.
Nutrition
Per serving (based on 4 servings)
