Scallop, grapefruit, and serrano salad
4
Points®
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 scallops
1 pound(s), large sea scallops
Table salt
¾ tsp
Black pepper
½ tsp, freshly ground
Olive oil
2 Tbsp
Shallot
1 small, minced
White wine vinegar
2 Tbsp
Fresh lime juice
1 Tbsp
Dijon mustard
1 tsp
Crushed red pepper flakes
1 pinch(es)
Fresh mixed greens
6 cup(s), baby variety
Grapefruit
1 medium, red or pink variety, peeled and sectioned
Serrano chili pepper
1 item(s), seeded and minced
Unsalted raw or dry-roasted green pumpkin seeds (pepitas)
¼ cup(s), without shells, 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)
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