Seared scallops with pink grapefruit are great over greens with a champagne French dressing as a light-weight salad for lunch or dinner!
Seared Scallop Salad with Grapefruit
This mild major dish salad is the sort you might simply see on the menu of a high-end restaurant, solely making it at residence can be a fraction of the price. It’s easy to make and stylish sufficient to impress visitors. Extra salad recipes I like with scallops are this Pan Seared Scallops with Baby Greens and Citrus Mojo Vinaigrette and Sea Scallops, Arugula and Beet Salad.
I’ve been on a grapefruit kick currently, and even in case you’re not an enormous fan, I believe you’ll actually love the flavour mixture on this simple scallop salad. It’s nice for lunch or a light-weight dinner and prepared in lower than 20 minutes.
Find out how to Prepare dinner Scallops
These seared scallops prepare dinner in only a few minutes. Make certain to not overcook them so that they don’t turn out to be rubbery.
- Pat the scallops dry with paper towels.
- Season the scallops with salt and pepper.
- Warmth the pan and let it get highly regarded earlier than including oil and scallops.
- Sear the scallops for a couple of minutes on excessive warmth. Don’t contact them as soon as they’re within the pan – you need the bottoms to get a caramel-colored crust earlier than flipping.
- Flip and prepare dinner for another minute. The scallops can be finished when they’re nonetheless barely translucent, which you’ll examine by them from the facet.
What’s champagne French dressing made from?
The dressing for this scallop salad is a champagne French dressing with six components.
- Olive oil
- Champagne vinegar (white wine vinegar will even work)
- Grapefruit juice
- Shallots
- Salt and pepper
Scallop Salad Variations:
- Protein: Swap the scallops for salmon or shrimp.
- Fruit: Sub oranges for grapefruit.
- Greens: Add sliced fennel or avocado.
- Greens: Serve over combined greens in case you’re not a fan of arugula or spinach.
Extra Scallop Recipes You’ll Love:
Scallops, Grapefruit, Arugula and Spinach Salad with Champagne French dressing
3+
Seared scallops with pink grapefruit are great over greens with a champagne French dressing as a light-weight salad for lunch or dinner!
- 2 pink grapefruits, reserving 3 slices
- 1 1/4 lb sea scallops, washed and dried with a paper towel
- 2 teaspoon additional virgin olive oil
- salt and pepper
- 8 oz child spinach and arugula
For the champagne French dressing:
- 2 tablespoons additional virgin olive oil
- 1 tablespoon champagne vinegar, white wine vinegar would work
- 2 tablespoons chopped shallots
- 1/4 teaspoon salt and pepper
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Peel the pores and skin and white membrane off the grapefruit and separate the items.
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Reserve three grapefruit slices for the French dressing and squeeze the juice; put aside.
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Chop up remaining grapefruit for the salad.
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In a medium bowl whisk olive oil, squeezed grapefruit juice (from 3 slices of grapefruit), champagne vinegar, chopped shallots, salt and pepper.
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Season scallops with salt and pepper. Warmth a big pan on a excessive warmth.
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When the pan is scorching, add oil and place scallops within the pan.
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Sear with out touching them for a couple of minutes till the underside types a pleasant caramel coloured crust.
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Flip and prepare dinner about one other minute whereas their facilities are nonetheless barely translucent (you may examine this by viewing them from the facet).
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Watch out to not overcook. Take away from the pan.
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Divide the newborn greens evenly between 4 plates. Prepare grapefruit on the plate and high with scallops; drizzle with French dressing.
- Protein: Swap the scallops for salmon or shrimp.
- Fruit: Sub oranges for grapefruit.
- Greens: Add sliced fennel or avocado.
- Greens: Serve over combined greens in case you’re not a fan of arugula or spinach.
Serving: 1/4th of salad, Energy: 217kcal, Carbohydrates: 16.5g, Protein: 19g, Fats: 10g, Fiber: 2.9g, Sugar: 1.4g
WW Factors Plus: 6
Key phrases: salad with scallops, seared scallop salad
