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Seafood Salad with Citrus Vinaigrette
1/17/2007 --
Ingredients
4 medium dry sea scallops quartered (about 3 ounces), tough muscle removed
1 small grapefruit, preferably ruby-red
1 small shallot, minced
3 tablespoons white-wine vinegar
1 teaspoon Dijon mustard
Salt to taste
¼ teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
6 ounces lump crab meat
1 small head romaine lettuce, shredded (about 3 cups)
6 cherry tomatoes, halved
1 small avocado, peeled, pitted and diced
Procedure
- Bring a small saucepan of water to a boil. Add scallops and cook until firm, opaque and just cooked through, about 1 minute. Drain and rinse under cold water until cool.
- Slice ¼ inch off the bottom and top of the grapefruit; Stand it on a cutting board. Using a sharp paring knife, 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. Discard membranes, pith, peel and any seeds. Transfer just the grapefruit sections to a serving bowl.
- Whisk shallot, vinegar, mustard, salt and pepper into the bowl with the grapefruit juice. Whisk oil in a slow, steady stream. Add the scallops and crab to the dressing; toss well to coat.
- Add lettuce, tomatoes and avocado to the bowl with the grapefruit; toss to combine. Add the seafood and dressing; toss gently.
Makes 2 servings, 3 cups each.
Active minutes: 25
Total: 25
Per Serving: 441 calories; 28g fat (5g sat, 11g mono); 74mg cholesterol; 22g carbohydrate; 30g protein; 11g fiber; 569 mg sodium.
Nutrition Bonus: Vitamin A (130% daily value), Vitamin C (120% dv), Folate (35% dv), Potassium (30% dv).
DISCLAIMER: The content on this website is intended for informational purposes
only. Nothing in this email is intended to be a substitute for professional
medical advice.
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