Ingredients
2pink grapefruits,reserve 3 slices
1lbsea scallops,washed and dried with a paper towel
2tspolive oil
salt and pepper
8ozbaby spinach and arugula
2tbspolive oil
1tbspchampagne vinegar,or white wine vinegar
2tbspshallots,chopped
salt and pepper
3grapefruit juice,from reserved slices of grapefruit
Preparation
Peel the skin and white membrane off the grapefruit and separate the pieces. Reserve 3 grapefruit slices for the vinaigrette and squeeze the juice. Set aside.
Chop up the remaining grapefruit for the salad.
In a medium bowl whisk olive oil, squeezed grapefruit juice (from 3 slices of grapefruit), champagne vinegar, chopped shallots, salt, and pepper.
Season scallops with salt and pepper.
Heat a large pan on high heat. When the pan is hot, add oil and place scallops in the pan.
Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust.
Turn and cook for about another 1 minute while their centers are still slightly translucent (Check by viewing them from the side). Be careful not to overcook. Remove from the pan.
Divide the baby greens evenly between four plates.
Arrange grapefruit on the plate and top with scallops. Drizzle with vinaigrette.
