Description

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

Yield: 4servings | Serving Size: 1/4th of salad

Ingredients

2pink grapefruits, reserving 3 slices

1 1/4lbsea scallops, washed and dried with a paper towel

2teaspoonextra virgin olive oil

salt and pepper

8ozbaby spinach and arugula

For the champagne vinaigrette:

2tablespoonsextra virgin olive oil

1tablespoonchampagne vinegar, white wine vinegar would work

2tablespoonschopped shallots

1/4teaspoonsalt 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.