Special Diet Information

Coumadin® (Warfarin)
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.

Gluten Sensitivity
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

The refrigerator light goes on...

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.


Bay Scallop Salad with Grapefruit - Low Sodium Version

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)
1/8 tsp salt
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. Don't 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.

Nutrition Facts

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
Cholesterol 0mg 0%
Sodium 403mg 17%
Total Carbohydrates 38g 13%
    Dietary Fiber 8g 31%
    Sugars 14g
Protein 9g
Vitamin A 30% Vitamin C 105%
Calcium 13% Iron 13%
Vitamin K 29 mcg Potassium 615 mg
Magnesium 110 mg