Seared Scallop Salad with Grapefruit, Arugula and Spinach

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Seared scallops with pink grapefruit are wonderful over greens with a champagne vinaigrette as a light salad for lunch or dinner!

Seared Scallops, Grapefruit, Arugula and Spinach Salad
Seared Scallop Salad with Grapefruit

This light main dish salad is the kind you could easily see on the menu of a high-end restaurant, only making it at home will be a fraction of the cost. It’s simple to make and elegant enough to impress guests. More salad recipes I love with scallops are this Pan Seared Scallops with Baby Greens and Citrus Mojo Vinaigrette and Sea Scallops, Arugula and Beet Salad.

Seared Scallops, Grapefruit, Arugula and Spinach Salad

I’ve been on a grapefruit kick lately, and even if you’re not a huge fan, I think you would really love the flavor combination in this easy scallop salad. It’s great for lunch or a light dinner and ready in less than 20 minutes.

How to Cook Scallops

These seared scallops cook in just a few minutes. Make sure not to overcook them so they don’t become rubbery.

  • Pat the scallops dry with paper towels.
  • Season the scallops with salt and pepper.
  • Heat the pan and let it get very hot before adding oil and scallops.
  • Sear the scallops for a few minutes on high heat. Don’t touch them once they’re in the pan – you want the bottoms to get a caramel-colored crust before flipping.
  • Turn and cook for one more minute. The scallops will be done when they are still slightly translucent, which you can check by looking at them from the side.

What is champagne vinaigrette made of?

The dressing for this scallop salad is a champagne vinaigrette with six ingredients.

  • Olive oil
  • Champagne vinegar (white wine vinegar will also work)
  • Grapefruit juice
  • Shallots
  • Salt and pepper

Scallop Salad Variations:

  • Protein: Swap the scallops for salmon or shrimp.
  • Fruit: Sub oranges for grapefruit.
  • Vegetables: Add sliced fennel or avocado.
  • Greens: Serve over mixed greens if you’re not a fan of arugula or spinach.

Seared Scallops, Grapefruit, Arugula and Spinach SaladSeared Scallops, Grapefruit, Arugula and Spinach Salad

More Scallop Recipes You’ll Love:

Seared Scallops, Grapefruit, Arugula and Spinach Salad
Print WW Personal Points
5 from 5 votes
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Scallops, Grapefruit, Arugula and Spinach Salad with Champagne Vinaigrette

3+
217 Cals 19 Protein 16.5 Carbs 10 Fats
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Yield: 4 servings
COURSE: Dinner, Lunch, Salad
CUISINE: American
Seared scallops with pink grapefruit are wonderful over greens with a champagne vinaigrette as a light salad for lunch or dinner!

Ingredients

  • 2 pink grapefruits, reserving 3 slices
  • 1 1/4 lb sea scallops, washed and dried with a paper towel
  • 2 teaspoon extra virgin olive oil
  • salt and pepper
  • 8 oz baby spinach and arugula

For the champagne vinaigrette:

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon champagne vinegar, white wine vinegar would work
  • 2 tablespoons chopped shallots
  • 1/4 teaspoon salt and pepper

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).
    seared scallops
  • 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.

Notes

Variations:
  • Protein: Swap the scallops for salmon or shrimp.
  • Fruit: Sub oranges for grapefruit.
  • Vegetables: Add sliced fennel or avocado.
  • Greens: Serve over mixed greens if you’re not a fan of arugula or spinach.

Nutrition

Serving: 1/4th of salad, Calories: 217kcal, Carbohydrates: 16.5g, Protein: 19g, Fat: 10g, Fiber: 2.9g, Sugar: 1.4g
WW Points Plus: 6
Keywords: salad with scallops, seared scallop salad

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33 comments

  1. Made this tonight. Delicious!  Thank you!

  2. We made this last night and it was delicious. So fresh tasting and filling. Will definitely make this again!

  3. This was delicious!  I added 1 Oz of reduced fat feta cheese for an additional ww point. So worth it. Great summer salad.  Will definitely make again!  

  4. DELICIOUS!!!!!!

  5. This was delicious. I don't like oily dressings so the only change I made was using a lime-vinaigrette. I also added a bit of reduced fat feta cheese and it was a big success with my BF (who usually will not eat salad…I lured him w/ the scallops though!)

  6. another tasty-looking recipe! i the picture and linked it back to this recipe (full credit given, of course!) here's the link:

    http://reluctantwwfoodie.wordpress.com/2011/04/02/weekly-weigh-in-and-tasty-randomness/

  7. Gina, I love the idea of grapefruit in salads. This will gear up our taste buds for spring!

  8. Roz, perfect!

  9. Kelly, you can easily make this for one, just buy 1/4 lb of scallops.

  10. Gina, this is a gorgeously healthy salad…..just so happens that I bought a bottle of champagne vinegar a month ago and now the recipe for using it has appeared! Thanks so much! Roz at la bella vita

  11. This is gorgeous! I will admit I don't make scallops at home nearly enough because usually whatever I make has to hold up for a few days of leftovers and scallops certainly do not. This would be gorgeous for a romantic dinner especially.