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Fennel and Pink Grapefruit Salad with Seared Scallops and Pink Grapefruit Vinaigrette

Servings 4 people

Ingredients

  • 1 lb scallops fresh or frozen and thawed, dried with a paper towel (so they don’t spit when they’re added to the hot pan)
  • 1 T + olive oil
  • 1 fennel bulb fronds trimmed off, and the bulb sliced into strips
  • 1 grapefruit sectioned and trimmed of pith (the white stuff)
  • 1 large avocado peeled and cut into cubes
  • Dressing:
  • 1/4 cup olive oil
  • 1/4 cup grapefruit juice
  • 2 T white wine vinegar or champagne vinegar
  • 1.5 T T shallot
  • 1/4 t Grapefruit zest
  • 1 t honey
  • salt and pepper to taste

Instructions

  1. Heat the olive oil on medium-high heat in a nonstick pan.
  2. Carefully lay the scallops in the pan, and sear on both sides, flipping once. Be careful not to overcook them – scallops get rubbery if they’re overcooked!
  3. Set cooked scallops aside.
  4. Make the dressing by combining the dressing ingredients and whisking until emulsified.
  5. Combine the fennel strips, grapefruit sections, and avocado cubes in a bowl and add the desired amount of dressing. Toss very gently to coat.
  6. Plate the salad immediately and distribute the scallops among the plates (number of scallops per plate will vary with the size of scallops you buy)