Seafood Salad with Citrus Vinaigrette
Recipe 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 Time:
25 mins
Total Time:
25 mins
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Ingredients
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4medium dry sea scallops, (see Ingredient note), quartered (about 3 ounces), tough muscle removedsee savings
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1small grapefruit, preferably ruby-redsee savings
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1small shallot, mincedsee savings
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3 tablespoonswhite-wine vinegarsee savings
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1 teaspoonDijon mustardsee savings
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Salt, to tastesee savings
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1/4 teaspoonfreshly ground peppersee savings
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2 tablespoonsextra-virgin olive oilsee savings
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6 ounceslump crabmeatsee savings
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1 small headromaine lettuce, shredded (about 3 cups)see savings
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6cherry tomatoes, halved (see Tip)see savings
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1small avocado, peeled, pitted and dicedsee savings
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Directions
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.
Tips:
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 information
Per serving: 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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Taste the Rainbow
which made this salad as colorful asI started the salad by cutting off the peelsorange joined the citrus lineup next. I'dOn top of the salad were buttery avocadopink. This Weber Seafood Seasoning I used was awesome with all the sweetLemon Poppyseed Vinaigrette and called it read more...
which made this salad as colorful asI started the salad by cutting off the peelsorange joined the citrus lineup next. I'dOn top of the salad were buttery avocadopink. This Weber Seafood Seasoning I used was awesome with all the sweetLemon Poppyseed Vinaigrette and called it read more...
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