Seared Scallops with Grapefruit-Fennel Salad

Name: Seared Scallops with Grapefruit-Fennel Salad
Total time: 20
Yield: 4
Ingredients: 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

Recipe by The Herbalist & The Carnivore from allrecipes.com

Dinner 20 Mins.

Ingredients

4 servings

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1 tablespoon butter
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3 tablespoons olive oil, divided
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16 large sea scallops
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½ medium red grapefruit
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½ bulb fennel
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3 cups baby spinach leaves

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2 tablespoons rice vinegar
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1 tablespoon freshly squeezed lemon juice
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1 tablespoon diced shallot
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1 teaspoon brown mustard
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1 teaspoon honey
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salt and ground black pepper to taste

Instructions

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.
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.
Prepare dressing by mixing remaining 2 tablespoons olive oil, vinegar, lemon juice, shallot, mustard, honey, salt, and pepper together in a small bowl.
Add seared scallops to the salad and mix to combine. Drizzle dressing over top.