Oh, the joy of creating vibrant, fresh dishes—it’s like painting a canvas with flavors! This scallop salad, with its luscious grapefruit tang and peppery arugula kick, reminds me of a breezy seaside picnic. It’s the kind of dish that makes you feel like you’re basking in the sun, even if you’re cozied up at home on a rainy day—pure, delightful serenity on a plate.
Steps
- Remove the peel and white pith from the grapefruits, then segment them, saving three slices for the vinaigrette. Squeeze juice from the reserved slices into a bowl for later use.
- In a medium bowl, combine olive oil, the juice from the reserved grapefruit slices, champagne vinegar, chopped shallots, salt, and pepper. Whisk the ingredients together until well mixed to create the vinaigrette.
- Dry the scallops thoroughly with paper towels and season them with salt and pepper. Heat a large pan over high heat until it’s very hot.
- Add a little olive oil to the hot pan, then place the scallops in. Sear the scallops without moving them for a few minutes until the bottoms form a golden crust.
- Flip the scallops and cook for about another minute, ensuring the centers stay slightly translucent. Remove them from the pan to prevent overcooking.
- Divide the baby spinach and arugula evenly among four plates. Arrange the grapefruit segments around the greens and top each salad with the seared scallops.
- Drizzle the champagne vinaigrette over the salads just before serving for a fresh and flavorful finish.
Ingredients
- 2 pink grapefruits
- 1 1/4 lb sea scallops, cleaned and patted dry
- 2 teaspoons extra virgin olive oil
- Salt and pepper, to taste
- 8 oz baby spinach and arugula mix
- 2 tablespoons extra virgin olive oil
- 1 tablespoon champagne vinegar (or white wine vinegar as an alternative)
- 2 tablespoons chopped shallots
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Nutritional Values
Calories: 868 kcal | Carbohydrates: 66 g | Protein: 76 g | Fat: 40 g | Fiber: 11.6 g | Sugar: 5.6 g
FAQ
- How do I ensure the scallops are cooked properly?
- To cook scallops perfectly, ensure they are dry by patting them with paper towels. Season with salt and pepper, and sear them on a very hot pan without moving them until a caramel-colored crust forms. Flip and cook for about one more minute, ensuring they remain slightly translucent inside.
- What ingredients are in the champagne vinaigrette?
- The champagne vinaigrette uses olive oil, champagne vinegar (or white wine vinegar), grapefruit juice, chopped shallots, salt, and pepper. These ingredients combine to create a refreshing dressing perfect for the scallop salad.
- Can I substitute any ingredients in the scallop salad?
- Yes, you can substitute scallops with salmon or shrimp. If you prefer different fruits, oranges can replace grapefruit. For added variety, consider adding sliced fennel or avocado, and if you’re not a fan of arugula or spinach, mixed greens can be used instead.
- What is the nutritional information for one serving of this salad?
- One serving of the salad contains approximately 217 calories, with 19 grams of protein, 10 grams of fat, 16.5 grams of carbohydrates, 2.9 grams of fiber, and 1.4 grams of sugar.
- How long does it take to prepare and cook the scallop salad?
- The preparation and cooking time for the seared scallop salad is quick, taking around 20 minutes in total—10 minutes for preparation and another 10 minutes for cooking.
Tips
- Ensure that the scallops are thoroughly dried with paper towels before seasoning and cooking, as this helps achieve a desirable caramel-colored crust when searing.
- Heat the pan until it is very hot before adding oil and scallops. This ensures a proper sear, giving the scallops a flavorful crust without overcooking.
- When searing the scallops, resist the urge to move them in the pan until it’s time to flip. This allows the bottom to develop a nice crust, enhancing the texture and taste.
- For a flavorful champagne vinaigrette, mix olive oil, grapefruit juice, champagne vinegar, chopped shallots, salt, and pepper. You can substitute white wine vinegar if champagne vinegar is unavailable.
Equipment
- Medium Bowl – For whisking the champagne vinaigrette.
- Large Pan – Essential for searing the scallops effectively.
- Whisk – For mixing the vinaigrette ingredients thoroughly.
- Citrus Juicer – To efficiently extract juice from the grapefruit for the vinaigrette.
