Winter Citrus Salad With Seared Scallops and Lemon-garlic Vinaigrette

Serves 2-4

Winter Citrus Salad With Seared Scallops and Lemon-garlic Vinaigrette

Ingredients

Salad Ingredients:

  • 1 lb dry, Gulf of Maine scallops
  • 2 oz hearty greens (baby kale, radicchio, frisee)
  • 1 large grapefruit, supremed
  • 1 large orange, sliced into rounds
  • 1-2 avocados, diced
  • Chopped nut of your choice
  • Parmesan, shaved
  • Salt and pepper

Lemon-Garlic Vinaigrette Ingredients:

  • 1 Tbsp lemon juice
  • 1/2 tsp Dijon
  • 1/4 tsp pepper
  • 1/8 tsp Kosher salt
  • 1 clove minced garlic
  • 3 Tbsp extra virgin olive oil

Directions

  1. Whisk together the lemon juice, Dijon, salt, pepper, and garlic. Add olive oil slowly, and whisk until well combined. The vinaigrette should be thick when it's done. Season to taste.
  2. Pat scallops dry with a paper towel and season with salt and pepper. Melt  2 tbsp. oil in a frying pan over high heat.
  3. When pan is hot, add scallops. Sear both sides, 1-3 minutes per side, then immediately remove from the pan to avoid overcooking.
  4. Add greens to bowl and top with grapefruit, oranges, avocados, scallops, chopped nuts
  5. Drizzle vinaigrette, shave parmesan, and sprinkle ground black pepper over top. Enjoy!

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