Seared Scallops with Grapefruit-Fennel Salad

Seared sea scallops over a fresh grapefruit-fennel salad with shallot vinaigrette.

Ingredients

• 1 tablespoon butter
• 3 tablespoons olive oil, divided
• 16 large sea scallops
• 0.5 medium red grapefruit
• 0.5 bulb fennel
• 3 cups baby spinach leaves
• 2 tablespoons rice vinegar
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon diced shallot
• 1 teaspoon brown mustard
• 1 teaspoon honey
• salt and ground black pepper to taste

Steps

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.
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.
3. Prepare dressing by mixing remaining 2 tablespoons olive oil, vinegar, lemon juice, shallot, mustard, honey, salt, and pepper together in a small bowl.
4. Add seared scallops to the salad and mix to combine. Drizzle dressing over top.