This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Serve with gluten-free roll.
"Life is like a grapefruit. Well, it's sort of orangy-yellow and dimpled on the outside, wet and squidgy in the middle. It's got pips inside, too. Oh, and some people have a half a one for breakfast."
-Douglas Adams, Author
This fresh and bright salad was inspired by my trip to Spain. The food there was so fresh, light and simple. I found just this sort of balance of flavors - sweet, nutty, salty, umami, spicy and a bit tart all in one dish. The fruitiness and texture of the olive oil brings it all together.
This recipe would work well with almost any fish or shellfish. Use seared tuna or salmon, shrimp or even mussels.
Servings = 2 | Serving size =about 2 cups
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3.
This recipe makes good leftovers.
|1 tsp||olive oil|
|8 ounces||bay scallops|
|1 small||shallot (minced)|
|1/4||red bell pepper (diced)|
|1||rib celery (diced)|
|fresh ground black pepper (to taste)|
|1 Tbsp||olive oil|
|2 tsp||coarse ground mustard|
|2 ounces||whole raw almonds|
|1 medium||grapefruit (peeled and cut into sections)|
|4||leaves romaine lettuce|
|2||whole wheat or gluten-free rolls|
Place the olive oil in a medium skillet over medium-high heat. When the oil is hot add the scallops. Cook for about 5 - 7 minutes until just firm. Remove to a paper towel.
Place the scallops in a large bowl with the shallot, red bell pepper, celery, salt, pepper, olive oil and mustard. Chill.
Place the almonds in a medium non-stick skillet over medium-high heat. Shake frequently while the almonds brown. Donít let the almonds get overly brown. Let the almonds cool.
To assemble the salad, place the leaves of romaine on a plate and top with the scallop salad. Top with the grapefruit and almonds. Serve.
Serving size = about 2 cups
Servings = 2
Amount Per Serving
|Calories 359||Calories from Fat 186|
|% Daily Value|
|Total Fat 22g||33%|
|Saturated Fat 2g||12%|
|Monounsaturated Fat 14g|
|Trans Fat 0g|
|Total Carbohydrates 38g||13%|
|Dietary Fiber 8g||31%|
|Vitamin A 30%||Vitamin C 105%|
|Calcium 13%||Iron 13%|
|Vitamin K 29 mcg||Potassium 615 mg|
|Magnesium 110 mg|