Scallops, Grapefruit, Arugula and Spinach Salad with Champagne Vinaigrette
"Deliciously seared scallops paired with vibrant pink grapefruit create a delightful topping for a bed of fresh greens. Tossed together with a champagne vinaigrette, this dish makes for a refreshing salad, perfect for either a light lunch or an elegant dinner!"
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Ingredients
- 2 pink grapefruits
- salt and pepper
- 8 oz baby spinach and arugula
- 2 tablespoons extra virgin olive oil
- 1 tablespoon champagne vinegar
- 2 tablespoons chopped shallots
- 1/4 teaspoon salt and pepper
- 2 teaspoon extra virgin olive oil
- 1 1/4 lb sea scallops
Instructions
- 1
Carefully remove the outer skin and the white pith from the grapefruit, then separate the segments.
- 2
Set aside three slices of grapefruit for the vinaigrette and extract the juice, keeping it aside for later use.
- 3
Dice the remaining grapefruit segments for inclusion in the salad.
- 4
In a medium-sized bowl, combine olive oil, the freshly squeezed grapefruit juice (from the three reserved slices), champagne vinegar, minced shallots, salt, and pepper, whisking until well blended.
- 5
Lightly season the scallops with salt and pepper. Heat a large skillet over high heat.
- 6
Once the skillet is hot, add some oil and carefully place the scallops into the pan.
- 7
Allow the scallops to sear undisturbed for a few minutes until the bottom develops a beautiful caramelized crust.
- 8
Flip the scallops and continue cooking for about another minute, ensuring their centers remain slightly translucent (you can check this by looking at them from the side).
- 9
Take care not to overcook them. Once done, remove the scallops from the skillet.
- 10
Evenly distribute the baby greens among four plates. Arrange the grapefruit pieces on top and place the scallops over them; finish with a drizzle of the vinaigrette.
Nutrition Information
Notes & Tips
- Variations: