Seafood Salad with Citrus Vinaigrette

Seafood Salad with Citrus Vinaigrette - 3 Guiding Stars

Active Time

20 min.

Total Time

20 min.

Servings

2 (750 g)

This gorgeous salad is a perfect treat for a date night at home. Pair with a bottle of sparkling wine and Chocolate Beet Cupcakes for a luscious Valentine’s Day treat for two. Be sure to mix up only as much as you want to eat: the leftovers won’t keep long.

Ingredients

3 oz. dry sea scallops, quartered, tough muscle removed
1 small grapefruit
1 shallot, minced
3 Tbsp. white-wine vinegar
1 tsp. Dijon mustard
¼ tsp. pepper
2 Tbsp. olive oil
6 oz. crabmeat
1 head romaine lettuce, shredded
6 cherry tomatoes, halved
1 avocado, diced

Directions

Bring a small saucepan of water to a boil. Add scallops and cook until firm, opaque and just cooked through (1 minute). Drain and rinse under cold water until cool.
Slice just enough off the bottom and top of the grapefruit to stand it safely on a cutting board. 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. Remove seeds. Transfer the grapefruit sections to a serving bowl, reserving the juice for the dressing.
Whisk shallot, vinegar, mustard, and oil into the grapefruit juice. Add the scallops and crab to the dressing. Toss to coat.
Toss together grapefruit, lettuce, tomatoes, and avocado. Toss gently with the seafood and dressing to serve.

Nutritional analysis per serving: Calories 500; Total Fat 30.5g (40% Daily Value); Saturated Fat 4.5g (23% DV); Trans Fat 0g; Cholesterol 77mg (25% DV); Sodium 485mg (21% DV); Total Carbohydrate 36g (13% DV); Dietary Fiber 15.5g (57% DV); Total Sugars 14g; Includes 0g Added Sugars (0% DV); Protein 28g; Vitamin D 0% DV; Calcium 15% DV; Iron 30% DV; Potassium 40% DV; Vitamin B12 350% DV; Vitamin K 300% DV; Vitamin A 160% DV.