Succulent seared sea scallops dance atop a vibrant grapefruit and fennel salad, drizzled with a tangy shallot vinaigrette. A symphony of sweet, savory, and citrus notes that will awaken your palate.

Follow The Directions

01

Step

In a large saute pan, heat butter and 1 tablespoon of olive oil over medium-high heat. (2 minutes)

02

Step

Pat the scallops dry with paper towels and add them to the hot pan, ensuring they are not overcrowded. (1 minute)

03

Step

Sear the scallops until beautifully caramelized, about 3 to 4 minutes per side, flipping halfway. They should have a golden-brown crust and be slightly translucent in the center. (6-8 minutes)

04

Step

While the scallops are searing, prepare the salad. Peel, segment, and slice the grapefruit. Thinly slice the fennel bulb, reserving a few fronds for garnish. (5 minutes)

05

Step

In a large bowl, combine the grapefruit segments, sliced fennel, fennel fronds, and baby spinach. (2 minutes)

06

Step

In a small bowl, whisk together the remaining 2 tablespoons of olive oil, rice vinegar, lemon juice, diced shallot, brown mustard, and honey. Season with salt and pepper to taste. (3 minutes)

07

Step

Add the seared scallops to the salad and gently toss to combine. (1 minute)

08

Step

Drizzle the shallot vinaigrette over the salad and serve immediately. Garnish with extra fennel fronds, if desired. (1 minute)

For best results, use dry sea scallops. Patting them dry before searing is crucial for achieving a beautiful crust.
Be careful not to overcook the scallops, as they can become rubbery. They are done when they are opaque and slightly firm to the touch.
Feel free to add other citrus fruits to the salad, such as orange segments or blood orange.
If you don't have rice vinegar, white wine vinegar or apple cider vinegar can be substituted.
The shallot vinaigrette can be made ahead of time and stored in the refrigerator for up to 3 days.