Bay Scallop Salad with Grapefruit
Servings
2Serving size
about 2 cupsThis recipe can be multiplied and makes good leftovers. Serve with a 2-ounce whole grain or gluten-free whole grain roll.
Ingredients
| 1 tsp. Olive oil |
| 8 ounce bay scallops |
| 1 Small Shallots, raw (minced) |
| 1/4 medium Red bell peppers (diced) |
| 1 Medium stalk Celery, raw (diced) |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1 Tbsp. Olive oil |
| 2 tsp. Coarse ground mustard |
| 2 ounces Almonds (whole, raw) |
| 1 1/2 fruit White grapefruit (peeled and cut into sections) |
| 4 leaf outer Romaine lettuce |
Instructions
Place the scallops in a large bowl with the shallot, red bell pepper, celery, salt, pepper, olive oil and mustard. Chill.
Place the almonds in a medium non-stick skillet over medium-high heat. Shake frequently while the almonds brown. Don't let the almonds get overly brown. Let the almonds cool.
To assemble the salad, place the leaves of romaine on a plate and top with the scallop salad. Top with the grapefruit and almonds. Serve with a 2-ounce whole grain or gluten-free whole grain roll.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This fresh and bright salad was inspired by my trip to Spain. The food there was so fresh, light and simple. I found just this sort of balance of flavors – sweet, nutty, salty, umami, spicy and a bit tart all in one dish. The fruitiness and texture of the olive oil brings it all together.
This recipe would work well with almost any fish or shellfish. Use seared tuna or salmon, shrimp or even mussels.