Recipe of the Week - Seared Scallop with Grapefruit, Arugula and Spinach

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Seared scallops with pink grapefruit are wonderful over greens with a champagne vinaigrette as a light salad for lunch or dinner!

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

  • Peel the skin and white membrane off the grapefruit and separate the pieces.

  • Reserve three grapefruit slices for the vinaigrette and squeeze the juice; set aside.

  • Chop up remaining grapefruit for the salad.

  • In a medium bowl whisk olive oil, squeezed grapefruit juice (from 3 slices of grapefruit), champagne vinegar, chopped shallots, salt and pepper.

  • Season scallops with salt and pepper. Heat a large pan on a high heat.

  • When the pan is hot, add oil and place scallops in the pan.

  • Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust.

  • Turn and cook about another minute while their centers are still slightly translucent (you can check this by viewing them from the side).

  • Be careful not to overcook. Remove from the pan.

  • Divide the baby greens evenly between four plates. Arrange grapefruit on the plate and top with scallops; drizzle with vinaigrette.

NOTES

Variations:

  • Protein: Swap the scallops for salmon or shrimp.

  • Fruit: Sub oranges for grapefruit.

  • Vegetables: Add sliced fennel or avocado.

  • Greens: Serve over mixed greens if you’re not a fan of arugula or spinach.

Nutrition Information

  • Serving Size: 1/4 of Salad

  • Calories: 217

  • Carbohydrates: 16.5g

  • Protein: 19g

  • Fat: 10g

  • Fiber: 2.9g

  • Sugar: 1.4g