Seafood Salad with Citrus Vinaigrette

1.INGREDIENTS

-4 medium dry sea scallops (see Ingredient note), quartered, tough muscle removed
-1 small grapefruit, preferably ruby-red
-1 small shallot, minced
-3 tablespoons white wine vinegar
-1 teaspoon Dijon mustard
-Salt to taste
-1/4 teaspoon freshly ground pepper
-2 tablespoons extra-virgin olive oil
-6 ounces lump crabmeat
-1 small head romaine lettuce, shredded
-6 cherry tomatoes, halved
-1 small avocado, peeled, pitted and diced

NUTRITION INFORMATION

-Calories: 489 kcal
-Carbohydrates: 32 g
-Dietary Fiber: 14 g
-Fat: 31 g
-Protein: 25 g
-Sugars: 11 g

2.COOKING DIRECTIONS

-Bring a small saucepan of water to a boil. Add scallops and cook until firm, opaque and just cooked through, about 1 minute. Drain and rinse under cold water until cool.

-Slice 1/4 inch off the bottom and top of the grapefruit; stand it on a cutting board. Using a sharp paring knife, remove the peel and pith. Hold the fruit over a medium bowl and cut between the membranes to release individual grapefruit sections into the bowl, collecting any juice as well. Discard membranes, pith, peel and any seeds. Transfer just the grapefruit sections to a serving bowl.

-Whisk shallot, vinegar, mustard, salt and pepper into the bowl with the grapefruit juice. Whisk in oil in a slow, steady stream. Add the scallops and crab to the dressing; toss well to coat.

-Add lettuce, tomatoes and avocado to the bowl with the grapefruit; toss to combine. Add the seafood and dressing; toss gently.
 
Yield: 2 servings

Related posts:

1. Chile-Crusted Scallops with Cucumber Salad
2. Tuna and Olive Salad Sandwich
3. Classic Cobb Salad
4. Fiesta Chicken Salad
5. Make-Ahead Lettuce Salad

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Posted by Sandy Bloom on May 11 2008. Filed under Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry