SEARED SCALLOP, GRAPEFRUIT, AND RADICCHIO SALAD
4 servings
We sometimes serve this salad topped with Pan-Fried Goat Cheese Medallions.
Soak in ice water for 30 minutes:
- 1 small head radicchio, cored and coarsely chopped (about 3 cups)
Meanwhile, cut into suprêmes:
- 1 large grapefruit
Prepare:
- Vinaigrette, made with sherry vinegar and 2 teaspoons honey
Dry the radicchio and place it in a large bowl along with:
- 3 cups lightly packed arugula
Prepare:
While the scallops cook, toss the greens with enough vinaigrette to lightly coat the leaves, and divide among plates, along with the grapefruit sections. Top with the hot scallops, lightly drizzle them with more vinaigrette, and garnish with:
- (2 tablespoons minced chives)
- 1 tablespoon chiffonade of mint, shiso, or basil leaves