Scallop, grapefruit, and serrano salad
- Total Time
Tart lime dressing complements this sweet-and-spicy salad topped with savory scallops. If scallops aren’t in your budget, make the salad with shrimp instead.
uncooked scallop(s)1 pound(s), large sea scallops
table salt¾ tsp
black pepper½ tsp, freshly ground
olive oil2 Tbsp
uncooked shallot(s)1 small, minced
white wine vinegar2 Tbsp
fresh lime juice1 Tbsp
Dijon Mustard1 tsp
crushed red pepper flakes1 pinch
fresh mixed greens6 cup(s), baby variety
grapefruit(s)1 medium, red or pink variety, peeled and sectioned
serrano chile(s)1 item(s), seeded and minced
green pumpkin seeds (pepitas)¼ cup(s), toasted
- 1 Sprinkle scallops with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat 2 teaspoons oil in large skillet over medium-high heat. Add scallops and cook until browned and just opaque in center, 2−3 minutes per side. Transfer to plate and keep warm.
- 2 Meanwhile, to make dressing, whisk together the shallot, vinegar, lime juice, mustard, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and the pepper flakes in small bowl until blended; slowly whisk in remaining 4 teaspoons oil.
- 3 Combine greens, grapefruit, and serrano in large bowl. Add half of dressing and toss to coat. Divide salad among 4 plates. Top evenly with scallops; drizzle evenly with remaining dressing. Sprinkle evenly with pepitas and serve at once.
- Serving size: (1 1/4 cups)