Scallops, Grapefruit, Arugula and Spinach Salad with Champagne Vinaigrette

Name: Scallops, Grapefruit, Arugula and Spinach Salad with Champagne Vinaigrette
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 pink grapefruits; 2 tablespoons extra virgin olive oil; 1 1/4 lb sea scallops; 1 tablespoon champagne vinegar; 2 teaspoon extra virgin olive oil; 2 tablespoons chopped shallots; salt and pepper; 1/4 teaspoon salt and pepper; 8 oz baby spinach and arugula

User Reviews

5.0

21 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4 servings
Calories
217 kcal
Course
Salad, Lunch, Dinner
Cuisine
American

Scallops, Grapefruit, Arugula and Spinach Salad with Champagne Vinaigrette

Iris Warren

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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!

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Ingredients

Servings

2 pink grapefruits (reserving 3 slices)
2 tablespoons extra virgin olive oil
1 1/4 lb sea scallops (washed and dried with a paper towel)
1 tablespoon champagne vinegar (white wine vinegar would work)
2 teaspoon extra virgin olive oil
2 tablespoons chopped shallots
salt and pepper
1/4 teaspoon salt and pepper
8 oz baby spinach and arugula

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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.