Seared Scallops with Spinach, Fennel, and Grapefruit Salad
By America's Test KitchenPublished on June 10, 2014
Time
30 minutes
Yield
Serves 4
Ingredients
¼ cup extra-virgin olive oil 2 tablespoons cider vinegar 1 tablespoon Dijon mustard Salt and pepper 6 ounces (6 cups) baby spinach 1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin1 red grapefruit, segmented1 ½ pounds large sea scallops, tendons removed
Before You Begin
To segment the grapefruit, cut away the peel and pith. Holding the fruit over a bowl, use a paring knife to slice between the membranes to release the segments.
Instructions
- Whisk 2 tablespoons oil, vinegar, mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Add spinach, fennel, and grapefruit and toss to combine. Transfer salad to platter.
- Pat scallops dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add half of scallops in single layer and cook without moving them until well browned, about 1 1/2 minutes per side. Transfer scallops to plate and tent loosely with foil. Repeat with remaining 1 tablespoon oil and remaining scallops. Arrange scallops over salad. Serve.
Time
30 minutesYield
Serves 4Ingredients
¼ cup extra-virgin olive oil
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
Salt and pepper
6 ounces (6 cups) baby spinach
1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
1 red grapefruit, segmented
1 ½ pounds large sea scallops, tendons removed
Ingredients
¼ cup extra-virgin olive oil
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
Salt and pepper
6 ounces (6 cups) baby spinach
1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
1 red grapefruit, segmented
1 ½ pounds large sea scallops, tendons removed
Ingredients
¼ cup extra-virgin olive oil
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
Salt and pepper
6 ounces (6 cups) baby spinach
1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
1 red grapefruit, segmented
1 ½ pounds large sea scallops, tendons removed
Why This Recipe Works
Searing the scallops for just 3 minutes enhances their flavor without overcooking them.
Before You Begin
To segment the grapefruit, cut away the peel and pith. Holding the fruit over a bowl, use a paring knife to slice between the membranes to release the segments.
Instructions
- Whisk 2 tablespoons oil, vinegar, mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Add spinach, fennel, and grapefruit and toss to combine. Transfer salad to platter.
- Pat scallops dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add half of scallops in single layer and cook without moving them until well browned, about 1 1/2 minutes per side. Transfer scallops to plate and tent loosely with foil. Repeat with remaining 1 tablespoon oil and remaining scallops. Arrange scallops over salad. Serve.
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