Seared Scallops & Grapefruit Salad
We could be shellfish with this recipe, but something this tasty can’t be kept a secret! Our seared scallop salad with a homemade grapefruit vinaigrette is simple to make and sure to impress. Elevate your dinner party with the citrus of the season!
Ingredients
For the salad:
- 1 organic grapefruit
- ¼ cup Uncle Matt’s Organic Grapefruit Juice
- 1 1/4 lb sustainably sourced sea scallops, washed and dried with a paper towel
- 2 teaspoons organic extra virgin olive oil
- salt and pepper
- 8 oz organic baby spinach and arugula
For the champagne vinaigrette:
- 2 tablespoons organic extra virgin olive oil
- 1 tablespoon organic champagne vinegar (or organic white wine vinegar)
- 2 tablespoons chopped organic shallots
- 1/4 teaspoon salt and pepper
Instructions
1. Peel the skin and white membrane off the grapefruit and separate the pieces. Chop up grapefruit for the salad.
2. In a medium bowl whisk olive oil, grapefruit juice, champagne vinegar, chopped shallots, salt and pepper.
3. Season scallops with salt and pepper. Heat a large pan on a high heat.
4. When the pan is hot, add oil and place scallops in the pan.
5. Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust.
6. Turn and cook about another minute while their centers are still slightly translucent (you can check this by viewing them from the side).
7. Be careful not to overcook. Remove from the pan.
8. Divide the baby greens evenly between four plates. Arrange grapefruit on the plate and top with scallops; drizzle with vinaigrette.