Seared Sea Scallops & Grapefruit Salad with Mustard Vinaigrette
Peppery arugula and tart grapefruit are bright counterpoints to sweet seared sea scallops and salad greens, all in a tangy mustard vinaigrette. Have this feast-for-the-taste buds on the table in under 30 minutes!
| Servings | Prep Time | Cook Time |
| 4servings | 20minutes | 5minutes |
| Servings | Prep Time |
| 4servings | 20minutes |
| Cook Time |
| 5minutes |
Ingredients
- 1 medium red onion
- 1/2 head frisée lettuce
- 4 oz arugula
- 2 medium pink grapefruit
- 12 large sea scallops with coral
- 2 tbsp lemon juice
- Salt and freshly ground black pepper
- 1 tbsp butter
- 2 tbsp dry vermouth
- Mustard Vinaigrette
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp whole grain mustard
- 1 tsp honey
- Salt and freshly ground black pepper
Servings: servings
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Ingredients
Servings: servings
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Instructions
- Finely dice onion. Tear lettuce into bite-sized pieces. Remove thick stems from arugula.
- With a sharp knife, remove skin and white pith from grapefruit. Separate grapefruit into segments.
- Drizzle scallops with lemon juice and sprinkle with salt and pepper. Heat butter in a nonstick pan and cook scallops about 2 minutes on each side; add vermouth and cook another 1 to 2 minutes. Remove from heat.
- To make vinaigrette, whisk oil, vinegar, mustard, and honey, until thickened slightly; add salt and pepper to taste.
- Arrange lettuce leaves on individual plates and drizzle with vinaigrette. Top with diced onion and grapefruit segments. Arrange scallops on top.
