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Seared Scallops, Grapefruit, Arugula and Spinach Salad with Champagne Vinaigrette Recipe

Seared Scallops, Grapefruit, Arugula and Spinach Salad with Champagne Vinaigrette
Seared Scallops, Grapefruit, Arugula and Spinach Salad with Champagne Vinaigrette
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Seared Scallops, Grapefruit, Arugula and Spinach Salad with Champagne Vinaigrette Recipe

Seared Scallops, Grapefruit, Arugula and Spinach Salad with Champagne Vinaigrette

 

This is what happens when foodies get together…. caramelized scallops with bittersweet grapefruit, peppery arugula in a  shallot champagne vinaigrette. Have I enticed you yet?

This is the kind of salad you can easily see on the menu of a high end restaurant at a fraction of the cost; simple to make and elegant enough  to impress guests. Great for lunch or a light dinner and ready in less than 20 minutes. This would also be wonderful with shrimp, enjoy!!

Scallops, Grapefruit, Arugula and Spinach Salad with Champagne Vinaigrette

Gina’s Weight Watcher Recipes

Servings: 4  • Serving Size: 1/4th of salad • Points +: 6 pts • Smart Points: 3

Calories: 216.9  • Fat: 10.1 g • Carb: 16.6 g • Fiber: 2.9 g • Sugar: 1.4 g • Protein: 16.4 g

Ingredients

2 pink grapefruits, reserving 3 slices

1 lb sea scallops, washed and dried with a paper towel

2 tsp olive oil

salt and pepper

8 oz baby spinach and arugula

 

For the champagne vinaigrette:

 

2 tbsp olive oil

1 tbsp champagne vinegar (white wine vinegar would work)

2 tbsp chopped shallots

salt and pepper

grapefruit juice from 3 reserved slices of grapefruit

 

Instructions

Peel the skin and white membrane off the grapefruit and separate the pieces. Reserve three grapefruit slices for the vinaigrette and squeeze the juice; set 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. Heat a large pan on a high heat. When the pan is hot, add oil and place scallops in the pan. Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust. Turn and cook  about another minute  while their centers are still slightly  translucent (you can check this by viewing them from the side). Be  careful not to overcook. Remove from the pan.

Divide the baby greens evenly between four plates. Arrange grapefruit on the plate and top with scallops; drizzle with vinaigrette.

 

Keywords: Seared Scallops, Grapefruit, Arugula and Spinach Salad with Champagne Vinaigrette

Written by antoine

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