Scallop, grapefruit, and serrano salad

3
Total Time
21 min
Prep
15 min
Cook
6 min
Serves
4
Difficulty
Easy
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.

Ingredients

uncooked scallop(s)

1 pound(s), large sea scallops

table salt

¾ tsp

black pepper

½ tsp, freshly ground

olive oil

2 Tbsp

uncooked shallot(s)

1 small, minced

white wine vinegar

2 Tbsp

fresh lime juice

1 Tbsp

Dijon Mustard

1 tsp

crushed red pepper flakes

1 pinch

fresh mixed greens

6 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

Instructions

  1. 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. 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. 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.
  4. Serving size: (1 1/4 cups)

Notes

Red and pink grapefruits are grown mainly in Mexico’s Michoacán Valley, a fertile agricultural area also known for avocado farming. They are at peak season in summer, the perfect time for serving this light and refreshing salad.

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