Seared Scallops with Grapefruit-Fennel Salad
Seared sea scallops over a fresh grapefruit-fennel salad with shallot vinaigrette.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 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
Instructions
Step 1
Heat 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 2
While 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 3
Prepare dressing by mixing remaining 2 tablespoons olive oil, vinegar, lemon juice, shallot, mustard, honey, salt, and pepper together in a small bowl.Step 4
Add seared scallops to the salad and mix to combine. Drizzle dressing over top.