Imagine a dish that transforms simple ingredients into a culinary masterpiece that looks like it came straight from a high-end restaurant's menu. Our Scallop Salad with Grapefruit and Fennel is not just a meal, it's a sensory experience that combines the delicate sweetness of perfectly seared scallops with the bright, tangy burst of grapefruit and the subtle licorice notes of fresh fennel. This elegant yet surprisingly easy recipe will elevate your home cooking skills and impress even the most discerning dinner guests.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound scallops
- 2 grapefruits, segmented
- 1 fennel bulb, thinly sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Mixed greens for serving
Instructions
- Prepare the ingredients by patting the scallops dry with paper towels to ensure they will sear properly. Season both sides of the scallops generously with salt and pepper.
- Using a sharp knife, carefully segment the grapefruits by cutting away the membrane and removing each segment. Collect the segments in a bowl and set aside. Squeeze any remaining juice from the membranes and reserve.
- Thinly slice the fennel bulb using a mandoline or sharp knife, creating delicate, translucent pieces. If desired, reserve some fennel fronds for garnish.
- Heat olive oil in a large non-stick skillet over medium-high heat until it begins to shimmer and almost smoke.
- Carefully place the scallops in the hot skillet, ensuring they are not overcrowded. Sear for approximately 2-3 minutes on each side until they develop a golden-brown crust and are just cooked through.
- Remove the scallops from the skillet and let them rest on a plate for a moment.
- Arrange mixed greens on serving plates as a base for the salad.
- Distribute the thinly sliced fennel and grapefruit segments over the greens.
- Place the seared scallops on top of the salad.
- Drizzle the reserved grapefruit juice and a little additional olive oil over the salad.
- Garnish with reserved fennel fronds if desired, and serve immediately while the scallops are still warm.
Tips
- Dry Scallops are Key: Always pat scallops completely dry before searing. Moisture prevents that beautiful golden-brown crust.
- High Heat is Essential: Use a non-stick skillet and get it really hot before adding scallops. This ensures a perfect sear without sticking.
- Don't Overcrowd the Pan: Cook scallops in batches if necessary. Overcrowding will steam them instead of searing.
- Timing is Critical: Scallops cook quickly - 2-3 minutes per side maximum. Overcooking makes them tough and rubbery.
- Fresh Ingredients Matter: Use the freshest scallops and citrus you can find for the most vibrant flavors.
- Fennel Slicing Hack: Use a mandoline or very sharp knife to get paper-thin, uniform fennel slices.
Nutrition Facts
Calories: 210kcal
Carbohydrates: 15g
Protein: 20g
Fat: 8g
Saturated Fat: g
Cholesterol: 40mg
