Seared Scallops with Red Grapefruit Avocado Salad
By: Club House Kitchens
Made With:
The addition of scallops turns a traditional grapefruit and avocado salad into an elegant entrée. The flavourful duo of thyme leaves and ginger gives this dish an unexpected, yet perfect pairing of flavours.
The addition of scallops turns a traditional grapefruit and avocado salad into an elegant entrée. The flavourful duo of thyme leaves and ginger gives this dish an unexpected, yet perfect pairing of flavours.
Key products
Instructions
Instructions
- Gently toss grapefruit segments and avocado slices in medium bowl. Set aside. Mix vinegar, 1 tablespoon (30 ml) of the olive oil, shallot, 1/2 teaspoon (2 ml) of the thyme, 1/8 teaspoon (0.5 ml) of the salt and pepper in small bowl with wire whisk until well blended. Set aside.
- Mix remaining 1 teaspoon (5 ml) thyme, ginger and remaining 1/4 teaspoon (1 ml) salt in small bowl. Coat scallops evenly on both sides with spice mixture. Heat remaining 1 tablespoon (30 ml) oil in large skillet on medium-high heat. Add scallops; cook 6 to 8 minutes or until scallops are golden brown, turning once.
- Divide spinach evenly among 4 serving plates. Top each with scallops and grapefruit mixture. Drizzle each salad with about 1 tablespoon (30 ml) of dressing. Serve immediately.
