Name: Seared Scallops with Grapefruit-Fennel Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 1 tablespoon butter; 3 tablespoons olive oil, divided; 16 large sea scallops; 0.5 medium red grapefruit; 0.5 bulb fennel; 3 cups baby spinach leaves; 2 tablespoons rice vinegar; 1 tablespoon freshly squeezed lemon juice; 1 tablespoon diced shallot; 1 teaspoon brown mustard; 1 teaspoon honey; salt and ground black pepper to taste

Seared Scallops with Grapefruit-Fennel Salad

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Whip up a refreshing spinach salad with seared scallops, grapefruit, and fennel for a speedy and delicious meal option under 30 minutes.

Ingredients:

1 tablespoon butter
3 tablespoons olive oil, divided
16 large sea scallops
0.5 medium red grapefruit
0.5 bulb fennel
3 cups baby spinach leaves
2 tablespoons rice vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon diced shallot
1 teaspoon brown mustard
1 teaspoon honey
salt and ground black pepper to taste

Instructions:

In a large saute pan over medium-high heat, melt butter with 1 tablespoon of oil. Pat dry scallops and add them to the pan. Sear until caramelized, about 6 to 7 minutes, flipping them halfway through.
Prepare grapefruit by peeling, skinning, and slicing while the scallops are cooking. Thinly slice the fennel, setting aside a few fronds. Combine the grapefruit, fennel, fronds, and spinach in a large bowl.
Combine the remaining 2 tablespoons of olive oil, vinegar, lemon juice, shallot, mustard, honey, salt, and pepper in a small bowl to create the dressing.
Incorporate the seared scallops into the salad, drizzle with dressing, and toss gently to blend.

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