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.
Ingredients
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
Instructions
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 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.
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.
Recipe by Fit Bottomed Girls at https://fitbottomedgirls.com/2016/03/seafood-salad/