It’s the 3rd week of salad. There was a grapefruit on the table for about 2 weeks now. I didn’t want it to go spoil so I decided to make a very simple salad with one of my favorite seafood, scallop.
Scallop is a nice meaty and fleshy seafood that absorbs the flavor you give it while retaining that seafood-ness to it. For this salad, I wanted to keep it simple with just lemon and salt. That is how I like most of my salads (that aren’t kale).
Ingredient
- 10 scallops
- 5-6 asparagus stalks
- 1/2 cup arugula, chopped
- 1 grapefuit, skinned and diced
- 1 avocado, diced
- salt and lemon, to taste
- olive oil
1. Heat oven to 450F. Spray a pan or rack with some light olive oil. Salt the scallops lightly on both side. Salt asparagus lightly. Place both scallops and asparagus on pan to bake for 15 minutes.
2. After 15 minutes, set aside the asparagus. Take out the scallop.
3. Heat up a wok on medium high heat with some olive oil. Place scallops on wok to lightly pan fry for about 3-4 minutes each side. Set aside once it’s turn golden.
4. Prepare the arugula, with avocado and grapefruit. Sprinkle some salt and lemon.
5. Serve scallop and asparagus on bed of veggies. Have lemon on the side to squeeze on the scallops.
The crunchiness of the asparagus with the soft scallops goes so well. And who knew that tart grapefruit against savory seafood would balance so nicely? I think a touch of red onion would have made this dish even better to balance off the smoothness of the avocado.