Seared scallop salad
Slice off the ends of the grapefruit, then trim off the peel. Cut out the segments.
Squeeze the membranes and ends over a bowl to extract the juice.
In a blender (or mix well in a bowl) combine 1/3 cup oil, ginger, 2 tblsps of grapefruit juice, garlic, lemon juice, 3/4 tsp salt and a pinch of pepper. Blend or mix well.
Add finely chopped shallot.
In a large bowl, toss arugula, watercress, fennel and basil.
Pat dry the scallops.
In a large skillet, heat 1 tblsp oil until hot. Add butter. Sear scallops until well browned on one side - about 3 minutes. Flip and cook until just cooked thru - about another 2-3 minutes.
Toss greens with dressing just enough to lightly coat.
Arrange on plates with scallops, grapefruit segments and avocado. Drizzle with more dressing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (404g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 460 | ||
Calories from Fat: 231 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.7g | 34 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 14.6g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 97.8mg | 30 % | |
Sodium 528.2mg | 18 % | |
Potassium 1761.8mg | 46 % | |
Total Carbohydrate 16.2g | 5 % | |
Dietary Fiber 9.4g | 38 % | |
Sugars, other 6.8g | ||
Protein 43.7g | 62 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 460
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