Seared scallops paired with pink grapefruit make a bright, elegant salad perfect for a light lunch or a refined dinner. The sweet, briny scallops contrast beautifully with the tart citrus and peppery greens, while a simple champagne vinaigrette ties the flavors together. This is an easy yet impressive dish you can prepare at home in about 20 minutes.
Seared Scallop Salad with Grapefruit
This salad feels restaurant-quality but is simple to make and cost-effective when prepared at home. Tender seared scallops sit on a bed of baby spinach and arugula, with juicy segments of pink grapefruit and a bright champagne vinaigrette. It’s light, refreshing, and elegant — a great option for dinner guests or a special lunch.
I’ve been enjoying grapefruit in many dishes lately, and in this recipe the grapefruit adds a clean, citrusy brightness that complements the scallops without overpowering them. The salad comes together quickly and works well year-round whenever you can find fresh scallops and ripe grapefruit.
How to Cook Scallops
Scallops cook very quickly and can become tough if overcooked. Follow these steps for perfectly seared scallops with a golden crust and tender centers:
- Pat the scallops dry: Use paper towels to remove as much surface moisture as possible. Dry scallops sear much better.
- Season simply: Lightly season with salt and freshly ground black pepper.
- Preheat the pan: Use a heavy skillet and get it very hot before adding oil. A hot pan ensures quick caramelization.
- Sear without fuss: Add a small amount of oil and place scallops in the pan. Leave them untouched until the bottoms form a deep golden crust.
- Flip and finish briefly: Turn each scallop and cook for about one more minute. The centers should remain slightly translucent when done — check from the side.
- Avoid overcooking: Remove scallops from the pan as soon as they are opaque around the edges but still slightly translucent in the center.
What is champagne vinaigrette made of?
The vinaigrette in this recipe is a straightforward, bright dressing made from just a handful of ingredients that enhance the scallops and grapefruit without competing with them:
- Extra virgin olive oil
- Champagne vinegar (or white wine vinegar as an alternative)
- Fresh grapefruit juice
- Finely chopped shallots
- Salt and pepper to taste
Whisk these together until emulsified, or shake them in a jar. Adjust seasoning to taste and let the shallots mellow in the dressing for a few minutes before tossing with the greens.
Scallop Salad Variations
- Protein: Substitute scallops with pan-seared shrimp or grilled salmon for a similar result.
- Fruit: Use orange or blood orange segments if grapefruit is not available or if you prefer a milder citrus note.
- Vegetables: Add thinly sliced fennel for crunch or avocado for creaminess.
- Greens: Swap arugula and spinach for mixed baby greens, watercress, or frisée to change the texture and flavor profile.
More Scallop Recipes You’ll Love
- Scallops over wilted spinach with Parmesan risotto
- Linguini with sautéed scallops and peas
- Bacon-wrapped scallops cooked in an air fryer
- Baked scallops with simple seasonings
- Blackened scallops served with a horseradish sauce
Ingredients
- 2 pink grapefruits, reserving three slices for the vinaigrette
- 1 1/4 lb sea scallops, rinsed and patted dry
- 2 teaspoons extra virgin olive oil (for searing)
- Salt and freshly ground black pepper
- 8 oz baby spinach and arugula
For the champagne vinaigrette
- 2 tablespoons extra virgin olive oil
- 1 tablespoon champagne vinegar (white wine vinegar works as a substitute)
- Juice squeezed from the three reserved grapefruit slices
- 2 tablespoons finely chopped shallots
- 1/4 teaspoon salt and pepper, or to taste
Instructions
- Peel the skin and remove the white membrane from the grapefruits, then separate the segments. Reserve three segments and squeeze their juice into a small bowl for the vinaigrette. Chop the remaining grapefruit pieces for the salad.
- Whisk together the olive oil, reserved grapefruit juice, champagne vinegar, chopped shallots, and salt and pepper until emulsified. Taste and adjust seasoning if necessary.
- Season the scallops with salt and pepper. Heat a heavy skillet over high heat until very hot. Add 2 teaspoons of olive oil and carefully place the scallops in the pan, leaving space between them.
- Sear the scallops without moving them until the bottoms develop a deep caramel-colored crust, a few minutes depending on size. Flip and cook for about one more minute until centers are just slightly translucent. Do not overcook.
- Arrange the baby spinach and arugula on four plates. Scatter the chopped grapefruit over the greens, place the warm scallops on top, and drizzle each salad with champagne vinaigrette. Garnish with the reserved grapefruit slices if desired.
Notes
Variations: For a heartier salad, add cooked quinoa or farro. If you prefer a creamier dressing, blend a small spoonful of Dijon mustard into the vinaigrette. Adjust the citrus-to-vinegar ratio to taste: use more grapefruit juice for a fruitier dressing or a touch more vinegar for extra tang.
Nutrition (per serving)
Serving: 1/4 of salad — Calories: 217 kcal; Carbohydrates: 16.5 g; Protein: 19 g; Fat: 10 g; Fiber: 2.9 g; Sugar: 1.4 g.
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