Seafood Salad with Citrus Vinaigrette

  • Active Time 25m
  • Total Time 25m

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.

ingredients

  • 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.

directions

Bring a small saucepan of water to a boil. Add the 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 the membranes, pith, peel and any seeds. Transfer just the grapefruit sections to a serving bowl.

Whisk the shallot, vinegar, mustard, salt and pepper into the bowl with the grapefruit juice. Whisk in the oil in a slow, steady stream. Add the scallops and crab to the dressing; toss well to coat.

Add the 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 Publisher. All rights reserved.

RecID 9488

nutrition information per serving

441 calories; 31g total fat; 3g total saturated fat; 74mg cholesterol; 569mg sodium; 20g carbohydrates; 6g fiber; 30g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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