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Supercharged Seafood Salad

seafood salad
What foods evoke thoughts of specific seasons for you? For me, pumpkin and all related flavors (nutmeg, cinnamon) are closely tied to fall, and watermelon is a favorite summer food. Winter? Well, I live in Florida — I kind of tend to fast forward straight to spring once the holidays are over. And spring means bright salads and fresh seafood. And sometimes, those things go together beautifully in a tasty seafood salad. Like this one!
We got this recipe from Guiding Stars’ Allison Stowell, MS, RD, CDN — you might remember seeing a few super smart tips from her last week. Make it as a treat for you and a friend or your partner, but keep in mind that this doesn’t make for great leftovers. (What a shame, right?) Eat it fresh!

Supercharged Seafood Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2
This gorgeous seafood salad is a perfect treat for a date night at home. Pair with a bottle of sparkling wine for a luscious treat for two. Be sure to mix up only as much as you want to eat; the leftovers won’t keep long.
  • 3 oz. dry sea scallops, quartered, tough muscle removed
  • 1 small grapefruit
  • 1 shallot, minced
  • 3 tablespoons white-wine vinegar
  • 1 teaspoon Dijon mustard
  • Salt to taste
  • ¼ teaspoon freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 6 ounces lump crabmeat
  • 1 head romaine lettuce, shredded
  • 6 cherry tomatoes, halved
  • 1 avocado, peeled, pitted and diced
  1. 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.
  2. Slice ¼ 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.
  3. 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.
  4. Add lettuce, tomatoes and avocado to the bowl with the grapefruit; toss to combine. Add the seafood and dressing; toss gently.

What meal or ingredient screams “spring” to you? —Kristen

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