Yield: 4 servings
5 from 2 votes

Scallops, Grapefruit, Arugula and Spinach Salad with Champagne Vinaigrette

Course: Dinner, Lunch, Salad
Cuisine: American


  • 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


  • 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.


Serving: 1/4th of salad, Calories: 216.9kcal, Carbohydrates: 16.6g, Protein: 16.4g, Fat: 10.1g, Fiber: 2.9g, Sugar: 1.4g
Blue Smart Points: 3
Green Smart Points: 3
Purple Smart Points: 3
Points +: 6