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?
I spent the weekend with Kat of Food For Every Season and we created this fabulous salad after having a big brunch. I'm on a grapefruit kick lately and even if you're not a huge fan I think you would really love the flavor combination you experience with each and every bite.
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
- 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
- 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
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.