Photo of Scallop, grapefruit, and serrano salad by WW

Scallop, grapefruit, and serrano salad

SmartPoints® value per serving
Total Time
21 min
15 min
6 min
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 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


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. 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)


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.