Over a crisp grapefruit-fennel salad with shallot vinaigrette, seared sea scallops are served.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon butter
- 3 tablespoons olive oil, divided
- 16 large sea scallops
- ½ medium red grapefruit
- ½ bulb fennel
- 3 cups baby spinach leaves
- 2 tablespoons rice vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon diced shallot
- 1 teaspoon brown mustard
- 1 teaspoon honey
- salt and ground black pepper to taste
Instructions
- Heat butter and 1 tablespoon oil in a large saute pan over medium-high heat. Pat scallops dry and add to the hot pan; sear until caramelized, 6 to 7 minutes, flipping halfway.
- While scallops are cooking, peel, skin, and slice grapefruit. Slice fennel thinly, reserving a few fronds. Place grapefruit, fennel, fronds, and spinach in a large bowl.
- Prepare dressing by mixing remaining 2 tablespoons olive oil, vinegar, lemon juice, shallot, mustard, honey, salt, and pepper together in a small bowl.
- Add seared scallops to the salad and mix to combine. Drizzle dressing over top.
Nutrition Facts
| Calories | 359 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 104 mg |
| Dietary Fiber | 2 g |
| Protein | 42 g |
| Saturated Fat | 3 g |
| Sodium | 531 mg |
| Sugars | 4 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |