Seared Scallops with Grapefruit-Fennel Salad

Seared sea scallops over a fresh grapefruit-fennel salad with shallot vinaigrette.

Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
4 servings


  • 1 tablespoon butter

  • 3 tablespoons olive oil, divided

  • 16 large sea scallops

  • ½ medium red grapefruit

  • ½ bulb fennel

  • 3 cups baby spinach leaves

  • 2 tablespoons rice vinegar

  • 1 tablespoon freshly squeezed lemon juice

  • 1 tablespoon diced shallot

  • 1 teaspoon brown mustard

  • 1 teaspoon honey

  • salt and ground black pepper to taste


  1. Heat butter and 1 tablespoon oil in a large saute pan over medium-high heat. Pat scallops dry and add to the hot pan; sear until caramelized, 6 to 7 minutes, flipping halfway.

  2. While scallops are cooking, peel, skin, and slice grapefruit. Slice fennel thinly, reserving a few fronds. Place grapefruit, fennel, fronds, and spinach in a large bowl.

  3. Prepare dressing by mixing remaining 2 tablespoons olive oil, vinegar, lemon juice, shallot, mustard, honey, salt, and pepper together in a small bowl.

  4. Add seared scallops to the salad and mix to combine. Drizzle dressing over top.

Nutrition Facts (per serving)

359 Calories
15g Fat
16g Carbs
42g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 359
% Daily Value *
Total Fat 15g 19%
Saturated Fat 3g 16%
Cholesterol 104mg 35%
Sodium 531mg 23%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 42g
Vitamin C 24mg 122%
Calcium 108mg 8%
Iron 5mg 26%
Potassium 935mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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