Seared Scallop Salad with Grapefruit, Arugula and Spinach
Scallop tataki with pink grapefruit is great on a green with champagne vinaigrette as a light salad for lunch or dinner!
Grapefruit scallop salad
This light entree salad is an easy-to-see variety on the menus of fine dining restaurants and costs little to make at home. Easy to make and elegant enough to impress guests. Other salad recipes I love for scallops are baby green and citrus mojo vinaigrette sauce and scallop baked scallops, arugula and beet salad.
I’ve been kicking grapefruit lately and I think I really like this simple scallop salad flavor combination, even if I’m not a big fan. Great for lunch or a light dinner and can be prepared in less than 20 minutes.
How to make scallops
These scallop taps are cooked in just a few minutes. Be careful not to overcook it so that it does not become rubbery.
- Tap the scallops to dry With a paper towel.
- Scallop seasoning With salt and pepper.
- Heat the pot and make it very hot Before adding oil and scallops.
- Cut the scallops High heat for a few minutes. Do not touch it when it is in the pot. Put a caramel-colored skin on the bottom before turning it over.
- Turn around and cook Another minute. The scallops are still a little translucent, so you can see them from the side.
What is a champagne vinaigrette made of?
This scallop salad dressing is a champagne vinaigrette with 6 ingredients.
- Olive oil
- Champagne vinegar (white wine vinegar also works)
- Grapefruit juice
- shallot
- Salt and pepper
Scallop salad variations:
- protein: Exchange scallops for salmon or shrimp.
- fruits: Grapefruit sub-orange.
- vegetable: Add sliced fennel or avocado.
- green: If you’re not a fan of arugula or spinach, serve it on top of the mixed green.
More Scallop Recipes You Will Like:
Scallops, grapefruit, arugula, spinach salad and champagne vinaigrette
3 years old and over
Scallop tataki with pink grapefruit is great on a green with champagne vinaigrette as a light salad for lunch or dinner!
- 2 Pink grapefruit, Book 3 slices
- 1 1/4 lb Sea scallops, Washed with a paper towel and dried
- 2 tea spoon Extra virgin olive oil
- Salt and pepper
- 8 Oz Spinach and arugula baby
For champagne vinaigrette:
- 2 Tbsp Extra virgin olive oil
- 1 Tbsp Champagne vinegar, White wine vinegar works
- 2 Tbsp Chopped shallot
- 1/4 tea spoon Salt and pepper
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Peel off the skin and white film of the grapefruit and separate the pieces.
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Reserve 3 grapefruit slices for vinaigrette and squeeze the juice. Save it.
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Cut the remaining grapefruit into a salad.
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In a medium bowl, add olive oil, freshly squeezed grapefruit juice (from 3 slices of grapefruit), champagne vinegar, chopped shallot, salt and pepper.
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Season the scallops with salt and pepper. Heat a large pot over high heat.
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When the pan gets hot, add oil and put the scallops in the pan.
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Cut without touching them for a few minutes until the bottom forms a nice caramel-colored skin.
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While the center is a little translucent, turn it for another minute to cook (you can see it from the side).
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Be careful not to overheat. Take it out of the pot.
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Divide the baby green evenly into 4 plates. Arrange the grapefruit on the plate and place the scallops on top. Sprinkle vinaigrette.
- protein: Exchange scallops for salmon or shrimp.
- fruits: Grapefruit sub-orange.
- vegetable: Add sliced fennel or avocado.
- green: If you’re not a fan of arugula or spinach, serve it on top of the mixed green.
Serving: 1/ 4th of salad, calorie: 217kcal, carbohydrate: 16.5g, protein: 19 19g, thick: Teng, fiber: 2.9g, sugar: 1.4 1.4g
WW Point Plus: 6
keyword: Scallop salad, stir-fried scallops
