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Seared scallops with pink grapefruit are wonderful over greens with a champagne vinaigrette as a light salad for lunch or dinner!
Seared Scallop Salad with Grapefruit
This light main dish salad is the kind you could easily see on the menu of a high-end restaurant, only making it at home will be a fraction of the cost. It’s simple to make and elegant enough to impress guests. More salad recipes I love with scallops are this Pan Seared Scallops with Baby Greens and Citrus Mojo Vinaigrette and Sea Scallops, Arugula and Beet Salad.
I’ve been on a grapefruit kick lately, and even if you’re not a huge fan, I think you would really love the flavor combination in this easy scallop salad. It’s great for lunch or a light dinner and ready in less than 20 minutes.
How to Cook Scallops
These seared scallops cook in just a few minutes. Make sure not to overcook them so they don’t become rubbery.
- Pat the scallops dry with paper towels.
- Season the scallops with salt and pepper.
- Heat the pan and let it get very hot before adding oil and scallops.
- Sear the scallops for a few minutes on high heat. Don’t touch them once they’re in the pan – you want the bottoms to get a caramel-colored crust before flipping.
- Turn and cook for one more minute. The scallops will be done when they are still slightly translucent, which you can check by looking at them from the side.
What is champagne vinaigrette made of?
The dressing for this scallop salad is a champagne vinaigrette with six ingredients.
- Olive oil
- Champagne vinegar (white wine vinegar will also work)
- Grapefruit juice
- Shallots
- Salt and pepper
Scallop Salad Variations:
- Protein: Swap the scallops for salmon or shrimp.
- Fruit: Sub oranges for grapefruit.
- Vegetables: Add sliced fennel or avocado.
- Greens: Serve over mixed greens if you’re not a fan of arugula or spinach.
More Scallop Recipes You’ll Love:
Scallops, Grapefruit, Arugula and Spinach Salad with Champagne Vinaigrette
3+
Seared scallops with pink grapefruit are wonderful over greens with a champagne vinaigrette as a light salad for lunch or dinner!
- 2 pink grapefruits, reserving 3 slices
- 1 1/4 lb sea scallops, washed and dried with a paper towel
- 2 teaspoon extra virgin olive oil
- salt and pepper
- 8 oz baby spinach and arugula
For the champagne vinaigrette:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon champagne vinegar, white wine vinegar would work
- 2 tablespoons chopped shallots
- 1/4 teaspoon salt and pepper
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Peel the skin and white membrane off the grapefruit and separate the pieces.
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Reserve three grapefruit slices for the vinaigrette and squeeze the juice; set aside.
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Chop up remaining grapefruit for the salad.
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In a medium bowl whisk olive oil, squeezed grapefruit juice (from 3 slices of grapefruit), champagne vinegar, chopped shallots, salt and pepper.
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Season scallops with salt and pepper. Heat a large pan on a high heat.
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When the pan is hot, add oil and place scallops in the pan.
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Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust.
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Turn and cook about another minute while their centers are still slightly translucent (you can check this by viewing them from the side).
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Be careful not to overcook. Remove from the pan.
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Divide the baby greens evenly between four plates. Arrange grapefruit on the plate and top with scallops; drizzle with vinaigrette.
- Protein: Swap the scallops for salmon or shrimp.
- Fruit: Sub oranges for grapefruit.
- Vegetables: Add sliced fennel or avocado.
- Greens: Serve over mixed greens if you’re not a fan of arugula or spinach.
Serving: 1/4th of salad, Calories: 217kcal, Carbohydrates: 16.5g, Protein: 19g, Fat: 10g, Fiber: 2.9g, Sugar: 1.4g
WW Points Plus: 6
Keywords: salad with scallops, seared scallop salad
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