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Succulent Scallops with Grapefruit Arugula Caper Salad

February 12, 2018

 

I created this dish with intention for everyone to make it on Valentine's Day. It's soft, succulent, sexy, fresh, and very very sassy. It takes less than 25 minutes to make, and the most "challenging" thing about this recipe is to supreme the grapefruit. You are going to love the sweet and lightly salted components of this recipe! Enjoy!

 

Ingredients

4-6 scallops
1 grapefruit - segmented/supreme 
1 small/ or half red onion - sliced thin
2 cups arugula 
1 tablespoon capers
1/8 cup or 5-6  grape heirloom tomatoes 
2 tablespoons coconut oil
1 tablespoon olive oil
1 tablespoon sugar-free rice vinegar

1 tablespoon fresh basil, chiffonade (chopped into strips)
1/2 teaspoon salt - divided
1/4 teaspoon black pepper -divided

 

Method

1. Slice the red onion as thin as possible, if you have a mandoline I would suggest to use that.

 

2. Lay the grapefruit on a cutting board, with a sharp knife slice the peel off the grapefruit. Be sure to cut off the white part of the flesh.  I like to start at the top of the grapefruit and work my way down. The grapefruit should still be in one piece, even after the peel is off. Slice the grapefruit in half horizontally, and with each half slice the grapefruit into segments - you can use the white skin as a guide of where you should chop. If you are still unsure of how to prepare the grapefruit please  check my video clip on my Instagram  @Ursassychef, or my Facebook page https://www.facebook.com/yoursassychef for an example.

 

3.Place the grapefruit pieces in a large bowl with the red onion.

 

4. Slice the grape heirloom tomatoes in half long ways. Place the tomatoes with onion and grapefruit.

 

5.Place the capers in the grapefruit bowl, add the rice vinegar and a pinch of salt and pepper.

 

6.Pat the scallops dry with a paper towel. Sprinkle salt and pepper on all sides of the scallops.

 

7.Place a large skillet/saute pan over high heat. Make sure the pan gets hot! Add the coconut oil and allow it to melt and spread over the surface of the pan. When the coconut oil starts to sizzle, add the scallops to sear. Make sure there is space between each scallop. It is important to not overcrowd the pan otherwise moisture will create and the scallops will turn rubbery. Turn the heat down to medium high. Cook scallops for 90 seconds on each side. Color should be caramelized and medium gold in color. Feel free to look at the picture or check back in with my video clip on my Instagram @Ursassychef, or my Facebook page https://www.facebook.com/yoursassychef/.

 

8.Take a large plate and pour the olive oil directly in the center of it. Put the 2 cups of Arugula on top of the olive oil, scallops on top, and then the grapefruit compote scattered throughout the salad. Sprinkle salt and pepper along the top of the salad and then basil chiffonade on top.

 

9. This can be served as an appetizer or a meal. Enjoy!
 

 

 

 

 

 

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