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Seafood Salad with Citrus Vinaigrette

Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  25 Minutes
  2 servings, 3 cups each
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.
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

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.
Seafood Salad with Citrus Vinaigrette Recipe at
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.

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.

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.

Add lettuce, tomatoes and avocado to the bowl with the grapefruit; toss to combine. Add the seafood and dressing; toss gently.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Salads of the Sea
Nutrition Facts per Serving
Yield:   2 servings, 3 cups each
Calories: 441
Fat. Total: 31g
Protein: 30g
Carbohydrates, Total: 20g
Fat, Saturated: 3g
Fiber: 6g
Cholesterol: 74mg
Sodium: 569mg
% Cal. from Fat: 63%
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