Seared Scallops with Grapefruit-Fennel Salad
Seared sea scallops over a fresh grapefruit-fennel salad with shallot vinaigrette.
- Serves: 4 persons
- 1tablespoon butter
- 3tablespoons olive oil, divided
- 16large sea scallops
- ½medium red grapefruit
- ½bulb fennel
- 3cups baby spinach leaves
- 2tablespoons rice vinegar
- 1tablespoon freshly squeezed lemon juice
- 1tablespoon diced shallot
- 1teaspoon brown mustard
- 1teaspoon honey
- salt and ground black pepper to taste
Step 1Heat butter and 1 tablespoon oil in a large saute pan over medium-high heat. Pat scallops dry and add to the hot pan; sear until caramelized, 6 to 7 minutes, flipping halfway.
Step 2While scallops are cooking, peel, skin, and slice grapefruit. Slice fennel thinly, reserving a few fronds. Place grapefruit, fennel, fronds, and spinach in a large bowl.
Step 3Prepare dressing by mixing remaining 2 tablespoons olive oil, vinegar, lemon juice, shallot, mustard, honey, salt, and pepper together in a small bowl.
Step 4Add seared scallops to the salad and mix to combine. Drizzle dressing over top.