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Succulent Scallops with Grapefruit Arugula Caper Salad

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!



4-6 sea scallops

1 grapefruit - segmented/supreme

¼ cup of red onion - sliced thin

2 cups arugula

1 tablespoon capers

1/8 cup or 5-6 grape heirloom tomatoes

2 tablespoons coconut oil/grass-fed butter, or olive oil (for cooking)

1 teaspoon of olive oil (for plating)

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


1. Slice the red onion as thin as possible. Use a mandoline if you have one.

2. Place the grapefruit on a cutting board. With a sharp knife, slice the peel off the grapefruit. Start at the top of the grapefruit and work your way down. Be sure to remove the white pith of the flesh.The grapefruit should still be in one piece, even after the peel is off. Slice the grapefruit in half vertically, and with each half slice the grapefruit into segments. Each segment (the pink meat) is between the translucent/white skin of the grapefruit. Use that as a guide of where you should slice. If you are still unsure of how to prepare the grapefruit please check my video clip on my Instagram @Ursassychef, or my Facebook page for an example.

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

4. Slice the tomatoes vertically in half. Place the tomatoes in the bowl with the onion and the 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. After 30 seconds, add the cooking oil and allow it to spread over the surface of the pan. When the 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 give the scallops a tough texture. Turn the heat down to medium high. Cook scallops for 90 seconds on each side, flipping once. The color of the scallops 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

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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