Scallop and Grapefruit Salad recipe - ingredients, nutrition and when to eat it
A refreshing salad of plump, seared scallops served with grapefruit and baby greens.
A refreshing salad of plump, seared scallops served with grapefruit and baby greens. It’s perfect for a spring or summer lunch or a light dinner, with the grapefruit’s pleasantly bitter sweetness followed by a clean lemon dressing.
Salads & light · 15 minutes to cook
Tips: Pat the scallops completely dry so they sear neatly on the outside in the pan.
Tips: If the bitter taste of the grapefruit membranes is too strong, remove as much of the white membrane between the segments as possible.
Tips: Add the dressing just before serving so the baby greens stay crisp.
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Ingredients (1 serving)
- Scallop meat — 100 g
- Grapefruit — 120 g
- Baby greens — 60 g
- Cherry tomatoes — 6 pc
- Olive oil — 1 Tbsp
- Lemon juice — 2 tsp
- Honey — 1 tsp
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp