Thursday, October 6, 2022
HomeHealthy FoodSeared Scallop Salad with Grapefruit, Arugula and Spinach

Seared Scallop Salad with Grapefruit, Arugula and Spinach


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Seared scallops with pink grapefruit are great over greens with a champagne French dressing as a lightweight salad for lunch or dinner!

Seared Scallops, Grapefruit, Arugula and Spinach Salad
Seared Scallop Salad with Grapefruit

This gentle primary dish salad is the sort you can simply see on the menu of a high-end restaurant, solely making it at dwelling shall be a fraction of the associated fee. It’s easy to make and stylish sufficient to impress company. Extra salad recipes I like with scallops are this Pan Seared Scallops with Child Greens and Citrus Mojo French dressing and Sea Scallops, Arugula and Beet Salad.

Seared Scallops, Grapefruit, Arugula and Spinach Salad

I’ve been on a grapefruit kick recently, and even for those who’re not an enormous fan, I feel you’d actually love the flavour mixture on this straightforward scallop salad. It’s nice for lunch or a lightweight dinner and prepared in lower than 20 minutes.

The best way to Prepare dinner Scallops

These seared scallops prepare dinner in only a few minutes. Be certain to not overcook them in order that they don’t turn out to be rubbery.

  • Pat the scallops dry with paper towels.
  • Season the scallops with salt and pepper.
  • Warmth the pan and let it get very popular earlier than including oil and scallops.
  • Sear the scallops for a couple of minutes on excessive warmth. Don’t contact them as soon as they’re within the pan – you need the bottoms to get a caramel-colored crust earlier than flipping.
  • Flip and prepare dinner for another minute. The scallops shall be performed when they’re nonetheless barely translucent, which you’ll examine by taking a look at them from the facet.

What’s champagne French dressing manufactured from?

The dressing for this scallop salad is a champagne French dressing with six elements.

  • Olive oil
  • Champagne vinegar (white wine vinegar may also work)
  • Grapefruit juice
  • Shallots
  • Salt and pepper

Scallop Salad Variations:

  • Protein: Swap the scallops for salmon or shrimp.
  • Fruit: Sub oranges for grapefruit.
  • Greens: Add sliced fennel or avocado.
  • Greens: Serve over blended greens for those who’re not a fan of arugula or spinach.

Seared Scallops, Grapefruit, Arugula and Spinach Salad

Seared Scallops, Grapefruit, Arugula and Spinach Salad

Extra Scallop Recipes You’ll Love:

Scallops, Grapefruit, Arugula and Spinach Salad with Champagne French dressing

3+

217 Cals
19 Protein
16.5 Carbs
10 Fat

Prep Time: 10 minutes

Prepare dinner Time: 10 minutes

Whole Time: 20 minutes

Seared scallops with pink grapefruit are great over greens with a champagne French dressing as a lightweight salad for lunch or dinner!

  • 2 pink grapefruits, reserving 3 slices
  • 1 1/4 lb sea scallops, washed and dried with a paper towel
  • 2 teaspoon additional virgin olive oil
  • salt and pepper
  • 8 oz child spinach and arugula

For the champagne French dressing:

  • 2 tablespoons additional virgin olive oil
  • 1 tablespoon champagne vinegar, white wine vinegar would work
  • 2 tablespoons chopped shallots
  • 1/4 teaspoon salt and pepper
  • Peel the pores and skin and white membrane off the grapefruit and separate the items.

  • Reserve three grapefruit slices for the French dressing and squeeze the juice; put 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.

  • Season scallops with salt and pepper. Warmth a big pan on a excessive warmth.

  • When the pan is sizzling, add oil and place scallops within the pan.

  • Sear with out touching them for a couple of minutes till the underside kinds a pleasant caramel coloured crust.

  • Flip and prepare dinner about one other minute whereas their facilities are nonetheless barely translucent (you’ll be able to examine this by viewing them from the facet).

  • Watch out to not overcook. Take away from the pan.

  • Divide the child greens evenly between 4 plates. Prepare grapefruit on the plate and high with scallops; drizzle with French dressing.

Variations:

  • Protein: Swap the scallops for salmon or shrimp.
  • Fruit: Sub oranges for grapefruit.
  • Greens: Add sliced fennel or avocado.
  • Greens: Serve over blended greens for those who’re not a fan of arugula or spinach.

Serving: 1/4th of salad, Energy: 217kcal, Carbohydrates: 16.5g, Protein: 19g, Fats: 10g, Fiber: 2.9g, Sugar: 1.4g

WW Factors Plus: 6

Key phrases: salad with scallops, seared scallop salad

Positive Recharge
Positive Rechargehttp://allthingsrelief.com
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