Scallops, Grapefruit, Arugula And...Scallops, Grapefruit, Arugula And Spinach Salad With Champagne

Name: Scallops, Grapefruit, Arugula And Spinach Salad With Champagne
Prep time: 18 min
Cook time: 45 min
Total time: 63 min
Yield: 1 Persons
Ingredients: 8 oz baby spinach and arugula; 1 tbsp champagne vinegar (white wine vinegar would work); grapefruit juice from 3 reserved slices of grapefruit; 2 pink grapefruits, reserving 3 slices; 2 tsp olive oil; salt and pepper; 1 lb sea scallops, washed and dried with a paper towel; 2 tbsp chopped shallots

🍴

Cuisine

International

👥

Servings

1 Persons

⏱

Prep Time

18 Minutes

🍳

Cook Time

45 Minutes

⭐

Difficulty

Medium Level

Scallops, Grapefruit, Arugulan And Spinach Salad With Champagne might be a good recipe to expand your main course recipe box. One serving contains 464 calories, 62g of protein, and 12g of fat. This recipe serves 1 and costs $10.03 per serving. 252 people were glad they tried this recipe. It is perfect for new year eve. If you have shallots, champagne vinegar, salt and pepper, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Skinny Taste. With a spoonacular score of 99%, this dish is outstanding. Users who liked this recipe also liked Pan Seared Fresh Maine Diver Scallops Creamy Avocado Champagne Grape Salad Teriyaki Cabernet Butter Sauce, Citrus Arugula Salad with Seared Scallops, and Pomegranate Champagne Fizz.

DeliciousTastyWell Prepared

Ingredients

•8 oz baby spinach and arugula

•1 tbsp champagne vinegar (white wine vinegar would work)

•grapefruit juice from 3 reserved slices of grapefruit

•2 pink grapefruits, reserving 3 slices

•2 tsp olive oil

•salt and pepper

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

•2 tbsp chopped shallots

Cooking Instructions

01
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.
02
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.
03
Remove from the pan. Divide the baby greens evenly between four plates. Arrange grapefruit on the plate and top with scallops; drizzle with vinaigrette.Print This3 SP 6 PP Lenten Friendly Recipes Lunch Main Dishes Recipes Salad Seafood Recipes Springposted March 15, 2011 by Gina28 Comments

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023