This recipe is for seafood lovers who would like a healthy lunch or salad for a “Surf-N-Turf” dinner.
¼ cup extra-virgin olive oil
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
6 ounces (6 cups) baby spinach
1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
1 red grapefruit, segmented
- Whisk 2 tablespoons oil, vinegar, mustard, ½ teaspoon salt, and ½ 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 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.