Winter Citrus Salad With Seared Scallops and Lemon-garlic Vinaigrette
Serves 2-4
Ingredients
Salad Ingredients:
- 1 lb dry, Gulf of Maine scallops
- 2 oz hearty greens (baby kale, radicchio, frisee)
- 1 large grapefruit, supremed
- 1 large orange, sliced into rounds
- 1-2 avocados, diced
- Chopped nut of your choice
- Parmesan, shaved
- Salt and pepper
Lemon-Garlic Vinaigrette Ingredients:
- 1 Tbsp lemon juice
- 1/2 tsp Dijon
- 1/4 tsp pepper
- 1/8 tsp Kosher salt
- 1 clove minced garlic
- 3 Tbsp extra virgin olive oil
Directions
- Whisk together the lemon juice, Dijon, salt, pepper, and garlic. Add olive oil slowly, and whisk until well combined. The vinaigrette should be thick when it's done. Season to taste.
- Pat scallops dry with a paper towel and season with salt and pepper. Melt 2 tbsp. oil in a frying pan over high heat.
- When pan is hot, add scallops. Sear both sides, 1-3 minutes per side, then immediately remove from the pan to avoid overcooking.
- Add greens to bowl and top with grapefruit, oranges, avocados, scallops, chopped nuts
- Drizzle vinaigrette, shave parmesan, and sprinkle ground black pepper over top. Enjoy!
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