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Seared Scallop, Grapefruit, And Radicchio Salad

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Seared Scallop, Grapefruit, And Radicchio Salad

Cuisine:World

Course:Lunch

30m prep 0s cook 30m ready

4 servings We sometimes serve this salad topped with Pan-Fried Goat Cheese Medallions.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1 small head radicchio, cored and coarsely chopped (about 3 cups)
  • 1 large grapefruit
  • 1
    • ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice
    • (1 teaspoon minced shallot)
    • (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste)
    • (½ to 1 teaspoon Dijon or whole-grain mustard, to taste)
    • ½ teaspoon salt
    • ⅛ teaspoon black pepper, or to taste
    • ¾ cup olive oil
    Sub-recipe steps
    1. Combine in a medium bowl: ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice; (1 teaspoon minced shallot); (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste); (½ to 1 teaspoon Dijon or whole-grain mustard, to taste); ½ teaspoon salt; ⅛ teaspoon black pepper, or to taste
    2. Whisk until blended. Add gradually, whisking constantly after each addition: ¾ cup olive oil
    3. If made in advance, cover and refrigerate. Shake well before using.
  • 3 cups lightly packed arugula
  • 1
    • 1 pound dry-packed sea scallops, side “hinge” removed
    • Salt
    Sub-recipe steps
    1. Pat dry with paper towels: 1 pound dry-packed sea scallops, side “hinge” removed
    2. Lightly season on both sides with: Salt
    3. Let the scallops sit on a plate while the oil heats. Heat in a large skillet over medium-high heat until just starting to smoke: 1 tablespoon vegetable oil or Clarified Butter
    4. Quickly pat the scallops dry once more and add to the pan without crowding. Cook, undisturbed, until golden brown on the bottom, 1 to 1 ½ minutes. Flip with a spatula and cook the second side until browned, about 1 minute more. If desired, serve with: (Beurre Blanc, Chimichurri, Salsa Verde, or Pesto)
  • (2 tablespoons minced chives)
  • 1 tablespoon chiffonade of mint, shiso, or basil leaves

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 small head radicchio, cored and coarsely chopped (about 3 cups)
  • 1 large grapefruit
  • 1 Vinaigrette, made with sherry vinegar and 2 teaspoons honey
  • 3 cups lightly packed arugula
  • 1 Seared Sea Scallops
  • (2 tablespoons minced chives)
  • 1 tablespoon chiffonade of mint, shiso, or basil leaves

Let's Cook

  1. Step 1.

    Soak in ice water for 30 minutes: 1 small head radicchio, cored and coarsely chopped (about 3 cups)

  2. Step 2.

    Meanwhile, cut into suprêmes: 1 large grapefruit

  3. Step 3.

    Prepare: Vinaigrette, made with sherry vinegar and 2 teaspoons honey

  4. Step 4.

    Dry the radicchio and place it in a large bowl along with: 3 cups lightly packed arugula

  5. Step 5.

    Prepare: Seared Sea Scallops

  6. Step 6.

    While the scallops cook, toss the greens with enough vinaigrette to lightly coat the leaves, and divide among plates, along with the grapefruit sections. Top with the hot scallops, lightly drizzle them with more vinaigrette, and garnish with: (2 tablespoons minced chives); 1 tablespoon chiffonade of mint, shiso, or basil leaves

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