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.


  • 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


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