Seared Sea Scallops and Grapefruit Salad With Mustard Vinaigrette

Peppery arugula and tart grapefruit are bright counterpoints to sweet seared sea scallops and salad greens, all in a tangy mustard vinaigrette. Have this feast-for-the-taste buds on the table in under 30 minutes!

Number of servings : 4

Prep time: 20 Minutes

Cooking time: 5 Minutes

Type of meal : | Salads | Salads

Special diet :


1 medium red onion
1/2 head frisée lettuce
4 ounces arugula
2 medium pink grapefruit
12 large sea scallops with coral
2 tablespoons lemon juice
Salt and freshly ground black pepper
1 tablespoon butter
2 tablespoons dry vermouth 

Mustard vinaigrette
3 tablespoons olive oil
2 tablespoons red-wine vinegar
1 teaspoon whole-grain mustard
1 teaspoon honey
Salt and freshly ground black pepper


1. Finely dice onion. Tear lettuce into bite-sized pieces. Remove thick stems from arugula.

2. With a sharp knife, remove skin and white pith from grapefruit. Separate grapefruit into segments.

3. Drizzle scallops with lemon juice and sprinkle with salt and pepper. Heat butter in a nonstick pan and cook scallops about 2 minutes on each side; add vermouth and cook another 1 to 2 minutes. Remove from heat.

4. To make vinaigrette, whisk oil, vinegar, mustard, and honey, until thickened slightly; add salt and pepper to taste.

5. Arrange lettuce leaves on individual plates and drizzle with vinaigrette. Top with diced onion and grapefruit segments. Arrange scallops on top.

Nutritional information: