Food

Seared Scallop Salad with Grapefruit, Arugula and Spinach

This submit could include affiliate hyperlinks. Read my disclosure coverage.

Seared scallops with pink grapefruit are fantastic over greens with a champagne French dressing as a light-weight salad for lunch or dinner!

Seared Scallops, Grapefruit, Arugula and Spinach Salad
Seared Scallop Salad with Grapefruit

This mild most important dish salad is the sort you might simply see on the menu of a high-end restaurant, solely making it at dwelling can be a fraction of the fee. It’s easy to make and stylish sufficient to impress visitors. More 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.

Seared Scallops, Grapefruit, Arugula and Spinach Salad

I’ve been on a grapefruit kick recently, and even when you’re not an enormous fan, I feel you’d actually love the flavour mixture on this straightforward scallop salad. It’s nice for lunch or a light-weight dinner and prepared in lower than 20 minutes.

How to Cook Scallops

These seared scallops prepare dinner in only a few minutes. Make positive to not overcook them in order that they don’t turn out to be rubbery.

  • Pat the scallops dry with paper towels.
  • Season the scallops with salt and pepper.
  • Heat the pan and let it get extremely popular 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.
  • Turn and prepare dinner for yet another minute. The scallops can be completed when they’re nonetheless barely translucent, which you’ll be able to verify by them from the aspect.

What is champagne French dressing manufactured from?

The dressing for this scallop salad is a champagne French dressing with six components.

  • Olive oil
  • Champagne vinegar (white wine vinegar may also work)
  • Grapefruit juice
  • Shallots
  • Salt and pepper

Scallop Salad Variations:

  • Protein: Swap the scallops for salmon or shrimp.
  • Fruit: Sub oranges for grapefruit.
  • Vegetables: Add sliced fennel or avocado.
  • Greens: Serve over combined greens when you’re not a fan of arugula or spinach.

Seared Scallops, Grapefruit, Arugula and Spinach Salad

Seared Scallops, Grapefruit, Arugula and Spinach Salad

More Scallop Recipes You’ll Love:

Scallops, Grapefruit, Arugula and Spinach Salad with Champagne Vinaigrette

3+

217 Cals
19 Protein
16.5 Carbs
10 Fats

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Seared scallops with pink grapefruit are fantastic 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 further virgin olive oil
  • salt and pepper
  • 8 oz child spinach and arugula

For the champagne French dressing:

  • 2 tablespoons further virgin olive oil
  • 1 tablespoon champagne vinegar, white wine vinegar would work
  • 2 tablespoons chopped shallots
  • 1/4 teaspoon salt and pepper
  • Peel the pores and skin and white membrane off the grapefruit and separate the items.

  • Reserve three grapefruit slices for the French dressing and squeeze the juice; put 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 big pan on a excessive warmth.

  • When the pan is sizzling, add oil and place scallops within the pan.

  • Sear with out touching them for a couple of minutes till the underside types a pleasant caramel coloured crust.

  • Turn and prepare dinner about one other minute whereas their facilities are nonetheless barely translucent (you’ll be able to verify this by viewing them from the aspect).

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

  • Divide the child greens evenly between 4 plates. Arrange grapefruit on the plate and prime with scallops; drizzle with French dressing.

Variations:

  • Protein: Swap the scallops for salmon or shrimp.
  • Fruit: Sub oranges for grapefruit.
  • Vegetables: Add sliced fennel or avocado.
  • Greens: Serve over combined greens when you’re not a fan of arugula or spinach.

Serving: 1/4th of salad, Calories: 217kcal, Carbohydrates: 16.5g, Protein: 19g, Fat: 10g, Fiber: 2.9g, Sugar: 1.4g

WW Points Plus: 6

Keywords: salad with scallops, seared scallop salad

Source hyperlink

Leave a Reply

Your email address will not be published.