Seared Scallops with Grapefruit-Fennel Salad
Description
For a light dinner that's quick and easy to prepare, try this spinach salad topped with seared scallops, grapefruit, and fennel that's ready in under 30 minutes.
Ingredients
•
1 tablespoon butter
•
3 tablespoons olive oil, divided
•
16 large sea scallops
•
1/2 medium red grapefruit
•
1/2 bulb fennel
•
3 cups baby spinach leaves
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2 tablespoons rice vinegar
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1 tablespoon freshly squeezed lemon juice
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1 tablespoon diced shallot
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1 teaspoon brown mustard
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1 teaspoon honey
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salt and ground black pepper to taste
Directions
1
Heat butter and 1 tablespoon oil in a large saute pan over medium-high heat. Pat scallops dry and add to the hot pan; sear until caramelized, 6 to 7 minutes, flipping halfway.
2
While scallops are cooking, peel, skin, and slice grapefruit. Slice fennel thinly, reserving a few fronds. Place grapefruit, fennel, fronds, and spinach in a large bowl.
3
Prepare dressing by mixing remaining 2 tablespoons olive oil, vinegar, lemon juice, shallot, mustard, honey, salt, and pepper together in a small bowl.
4
Add seared scallops to the salad and mix to combine. Drizzle dressing over top.