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🥗 Grapefruit Rucola Salad with Pan-Seared Scallops

515 kcal · 30 min · 4 servings

Ingredients

• 4 Grapefruits
• 1 tbsp grainy Dijon mustard
• 1 tbsp balsamic vinegar
• salt
• pepper
• 60 ml olive oil
• 1 handful arugula
• 1 radicchio
• 1 red onion
• 1 garlic clove
• 1 tsp rapeseed oil
• 8 scallops (without shell)

Instructions

1. 1. Squeeze the juice from 2 grapefruits.
2. 2. Pour the juice into a small saucepan.
3. 3. Heat the juice over medium heat.
4. 4. Simmer the juice until it becomes syrupy.
5. 5. Whisk the reduced juice with mustard and vinegar.
6. 6. Season the mixture with a little salt and pepper.
7. 7. Stir in the olive oil.
8. 8. Set the finished salad dressing aside.
9. 9. Trim the bottom stem ends from the arugula.
10. 10. Remove the outer leaves from the radicchio.
11. 11. Cut out the core of the radicchio in a wedge shape.
12. 12. Wash both salads thoroughly.
13. 13. Spin the salads dry in a salad spinner.
14. 14. Slice the radicchio into thin strips.
15. 15. Place the salads in a large bowl.
16. 16. Peel the remaining grapefruits with a knife.
17. 17. Remove all the white pith.
18. 18. Slice the grapefruit flesh into segments.
19. 19. Roughly chop the grapefruit slices.
20. 20. Peel the onion.
21. 21. Shave the onion into very thin slices.
22. 22. Flatten the unpeeled garlic clove with a knife.
23. 23. Heat a non-stick pan.
24. 24. Brush the hot pan with rapeseed oil.
25. 25. Pat the scallops dry with kitchen paper.
26. 26. Fry the scallops together with the garlic in the pan.
27. 27. Fry the scallops for 2 minutes on each side.
28. 28. Season the scallops with salt and pepper.
29. 29. Toss the salads and grapefruit pieces with the salad dressing.
30. 30. Divide the salad onto plates.
31. 31. Top with the fried scallops and onion slices.

Nutrition per serving

• kcal: 515
• Protein: 16 g · Fett/Fat: 33 g · Carbs: 30 g