Seared Scallop and Grapefruit Salad with Champagne Vinaigrette

Scallop and Grapefruit SaladIf you live anywhere in the Northeast, you are SICK of the winter we have been having. Luckily (and knock on wood), it looks like Spring might finally be coming out of the woodwork. I just hope it is here to stay. What better way to kick off Spring than with a light, refreshing, and citrus salad?

Nevin and I are trying to eat a little healthier, but normally turn our noses up at the sound of “entree salad”. We love salads, but have mostly thought of them as starters and not full meals (we are tall people and need adequate sustenance). This is a salad that actually can serve as a meal, provided you use enough scallops. The grapefruit pairs really nicely with the scallops, but next time I will add some honey to the vinaigrette to give it a slightly sweeter taste.


Ingredients:  

  • 2 ruby red grapefruits, reserve 3 slices
  • 1 lb sea scallops, washed and dried with a paper towel
  • 2 tsp olive oil
  • salt and pepper
  • 8 oz baby spinach and arugula

For the vinaigrette:

  • 2 tbsp olive oil
  • 1 tbsp champagne vinegar (white wine vinegar can be substituted)
  • salt and pepper
  • grapefruit juice from 3 reserved slices of grapefruit

Directions:

Peel the grapefruit and separate the pieces. Reserve three grapefruit slices for the vinaigrette and squeeze the juice; set aside. Chop up the remaining grapefruit for the salad.

In a medium bowl, whisk olive oil, squeezed grapefruit juice (from reserved slices), champagne vinegar,  salt and pepper.

Season scallops with salt and pepper. Heat a large pan on a medium high heat. When the pan is hot, add oil and place scallops in the pan. Sear without touching them for about 3 minutes until the bottom forms a nice caramel colored crust. Turn and cook about another minute. Be careful not to overcook them.

Divide the baby greens evenly between four plates (for an appetizer) or two plates (for an entree). Arrange grapefruit on the plate and top with the scallops. Drizzle the vinaigrette on top.

Nutrition Facts:

Servings: 4 (for appetizer portion; double all facts for an entree); Calories: 200; Fat: 7 g; Sodium: 224 mg; Cholesterol: 37 mg; Carbs: 16 g; Sugars: 0 g; Protein: 20 g


Amanda’s Rating: 7.5/10

“The salad was very good and refreshing, but I wish the vinaigrette was sweeter.”

Nevin’s Rating: 8.5/10

 

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5 Comments Add yours

  1. Michele Santiago says:

    OK, Chef Chewie and co.- I am hungry for some more entries!! Whatever happened to your idea for a loaded baked potato soup recipe? Anything new on the horizon? Keep those recipes coming- you are letting down your many devoted followers!! LOL!

    Love, Your Mutha!!

    Like

  2. chefchewie says:

    Check out this fantastic blog that tried this recipe out for themselves! I love it when other bloggers share recipes and I love it even more when they enjoy them! Thanks Cristina!
    http://bourbonandblueberries.com/2014/07/03/scallop-and-grapefruit-salad-with-shallot-sherry-dressing/

    Like

  3. I’m not just saying this, I’m actually going to make this tomorrow. I will show you pics to prove it. I want to eat this so bad.

    Liked by 1 person

    1. chefchewie says:

      Yes! Can’t wait to see the final product. Take my advise and make the vinaigrette a little sweeter- maybe add a little honey or something to better complement the bitter arugula and tart grapefruit!

      Like

  4. Chef DM says:

    Yuuum! I LOVE scallops! I’ve never had it on a salad before though. Looks good!

    Like

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