Ingredients
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2,2
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1,1
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2,2
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8
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-
-
-
-
-
-
-
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Directions
This is the kind of salad you can easily see on the menu of a high end restaurant at a fraction of the cost; simple to make and elegant enough to impress guests. Great for lunch or a light dinner and ready in less than 20 minutes. This would also be wonderful with shrimp, enjoy!!
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Steps
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1
Done
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Reserve Three Grapefruit Slices For the Vinaigrette and Squeeze the Juice; Set Aside |
|
2
Done
|
Chop Up Remaining Grapefruit For the Salad. |
|
3
Done
|
in a Medium Bowl Whisk Olive Oil, Squeezed Grapefruit Juice (from 3 Slices of Grapefruit), Champagne Vinegar, Chopped Shallots, Salt and Pepper. |
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4
Done
|
Season Scallops With Salt and Pepper. |
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5
Done
|
Heat a Large Pan on a High Heat. |
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6
Done
|
When the Pan Is Hot, Add Oil and Place Scallops in the Pan. |
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7
Done
|
Sear Without Touching Them For a Few Minutes Until the Bottom Forms a Nice Caramel Colored Crust. |
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8
Done
|
Turn and Cook About Another Minute While Their Centers Are Still Slightly Translucent (you Can Check This by Viewing Them from the Side). |
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9
Done
|
Be Careful not to Overcook. |
