Description
Seared scallops with pink grapefruit are wonderful over greens with a champagne vinaigrette as a light salad for lunch or dinner!
Yield: 4servings | Serving Size: 1/4th of salad
Ingredients
2pink grapefruits, reserving 3 slices
1 1/4lbsea scallops, washed and dried with a paper towel
2teaspoonextra virgin olive oil
salt and pepper
8ozbaby spinach and arugula
For the champagne vinaigrette:
2tablespoonsextra virgin olive oil
1tablespoonchampagne vinegar, white wine vinegar would work
2tablespoonschopped shallots
1/4teaspoonsalt and pepper
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.
