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Seafood Salad with Citrus Vinaigrette

From: EatingWell

Crab and scallops combine with creamy avocados and a spiky orange dressing for a salad that's light, summery and very fast. The recipe can be easily doubled or tripled.

Servings: 2 servings, 3 cups each
Prep: 25 mins
Total: 25 mins
Rated : Not yet rated
4   medium dry sea scallops, (see Ingredient note), quartered (about 3 ounces), 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 (about 3 cups)
6   cherry tomatoes, halved (see Tip)
1   small 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 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.
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.
Ingredient Note: Be sure to request "dry" scallops (i.e., not treated with sodium tripolyphosphate, or STP) from your fish store. Sea scallops that have been subjected to a chemical bath are not only mushy and less flavorful, but will not brown properly.
Tip - Shopping for 2: What if you want just six cherry tomatoes, not a whole container full? Shop the salad bar at your local supermarket. The produce may cost a little more, but you're guaranteed not to waste any of it since you'll buy just what you need.
Nutrition Facts
Calories 441, Total Fat 31 g, Saturated Fat 3 g, Monounsaturated Fat 11 g, Cholesterol 74 mg, Sodium 569 mg, Carbohydrate 20 g, Fiber 6 g, Protein 30 g, Potassium 1029 mg. Daily Values: Vitamin A 130%, Vitamin C 120%. Exchanges: Vegetable 2,Fruit 1,Lean Meat 4,Fat 2.
Percent Daily Values are based on a 2,000 calorie diet

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ladewol wrote:

Another great tip about the salad bar I discovered is that gourmet lettuce such as mesclun, baby spinach, arugula etc is a LOT cheaper at the salad bar. My local supermarket salad bar is $4.99lb. Pre-bagged gourmet lettuces are about $9.45lb if you look at the "per lb price". It's much cheaper just to put the salad bar lettuce in a produce bag and they'll weigh it at the salad bar price.

6/26/2011 08:25:58 AM Report Abuse

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