entrees

Seared Scallops with Red Grapefruit Avocado Salad

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.
20 min
PREP TIME
8 min
COOK TIME
287
CALORIES
10
INGREDIENTS

INGREDIENTS

  • 2 large red grapefruits, , peeled and sectioned (1 1/2 cups/375ml)
  • 1 medium ripe avocado, , peeled and thinly sliced
  • 2 tablespoons (30 mililiters) champagne vinegar Substitution Available
    • white wine vinegar
  • 2 tablespoons (30 mililiters) olive oil, , divided
  • 2 teaspoons (10 mililiters) minced shallot
  • 1 1/2 teaspoons (7 mililiters) Thyme Leaves , , divided
  • 1/4 teaspoon (1 mililiter) plus 1/8 tsp (1/2 ml) Sea Salt Grinder , , divided
  • 1/8 teaspoon (1/2 mililiter) Pepper Black Ground
  • 1 pound (500 grams) large sea scallops (about 12)
  • 1 package (142 grams) baby spinach leaves

Preparation

  • 1 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.
  • 2 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.
  • 3 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.

NUTRITION INFORMATION

(per Serving)

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