Name: Spinach Salad with Champagne Vinaigrette Recipe
Prep time: 15 min
Cook time: 14 min
Yield: 4
Ingredients: 2 pink grapefruits; 1 lb sea scallops; 2 tsp olive oil; salt and pepper; 8 oz baby spinach and arugula; For Champagne Vinaigrette:; 2 tbsp olive oil; 1 tbsp champagne vinegar; 2 tbsp shallots; salt and pepper; 3 grapefruit juice

Spinach Salad with Champagne Vinaigrette Recipe

How To Make Spinach Salad with Champagne Vinaigrette

Enjoy a low-carb meal with this spinach salad that’s loaded with seared scallops, grapefruit, and a drizzle of tart champagne vinaigrette.

Preparation: 15 minutes

Cooking: 14 minutes

Total: 29 minutes

Serves:

Ingredients

2pink grapefruits,reserve 3 slices
1lbsea scallops,washed and dried with a paper towel
2tspolive oil
salt and pepper
8ozbaby spinach and arugula

For Champagne Vinaigrette:

2tbspolive oil
1tbspchampagne vinegar,or white wine vinegar
2tbspshallots,chopped
salt and pepper
3grapefruit juice,from reserved slices of grapefruit

Instructions

Peel the skin and white membrane off the grapefruit and separate the pieces. Reserve 3 grapefruit slices for the vinaigrette and squeeze the juice. Set aside.
Chop up the remaining grapefruit for the salad.
In a medium bowl whisk olive oil, squeezed grapefruit juice (from 3 slices of grapefruit), champagne vinegar, chopped shallots, salt, and pepper.
Season scallops with salt and pepper.
Heat a large pan on high heat. When the pan is hot, add oil and place scallops in the pan.
Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust.
Turn and cook for about another 1 minute while their centers are still slightly translucent (Check by viewing them from the side). Be careful not to overcook. Remove from the pan.
Divide the baby greens evenly between four plates.
Arrange grapefruit on the plate and top with scallops. Drizzle with vinaigrette.