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Ruby grapefruit, lime and scallop salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Indulge in a zesty seafood salad with scallops, ruby grapefruit, and lime.
Ingredients:
  • 3 large limes
  • 1 bunch watercress, sprigs picked
  • 2 ruby grapefruit (see note), skin and pith removed, segmented
  • 21.00 gm salt-reduced soy sauce
  • 20.00 ml mirin
  • 1kg scallops, roe intact
  • 187.50 ml roasted salted macadamia nuts, roughly chopped
Instructions:
  • Begin by juicing 1 lime. Then, peel the remaining limes and separate the flesh into segments. Combine the lime segments with watercress and grapefruit segments in a large bowl.
  • In a jug, mix together lime juice, soy sauce, mirin, and 1 tablespoon of oil. Season with salt and pepper, then whisk thoroughly to blend.
  • In a large, non-stick frying pan over medium-high heat, sear scallops in batches of 6 to 8 for 1 minute on each side. Transfer to a plate and cover with foil to keep warm.
  • Pour the zesty lime dressing and crunchy macadamia nuts into the sizzling pan. Let it come to a boil, then lower the heat. Put the scallops back in the pan and cook for 1 to 2 minutes until warm. Drizzle the scallops and dressing over the salad, mix gently, and serve.

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