with Butter Lettuce

Yield: 8 Servings

Ingredients

• 2 tablespoons flour
• Salt and pepper
• 24 sea scallops
• 2 tablespoons olive oil
• 3 to 4 small heads butter lettuce, rinsed and torn into pieces
• 3 grapefruits, peeled and cut into segments
• Grapefruit Dressing (recipe follows)
• 2 shallots, minced

Instructions

1. Season the flour with salt and pepper to taste. Sprinkle the flour over the scallops and toss to lightly coat the scallops.

2. In a large skillet, heat the olive oil over high. Add the scallops and cook until they are browned, about 1 minute on each side. Remove the scallops from the pan. Set aside and keep warm.

3. In a large bowl, toss the lettuce with the Dressing. Pile some of the salad in the center of each of 8 individual salad plates. Arrange 3 scallops around the outer edge of each salad. Arrange the grapefruit segments between the scallops then sprinkle the salad with the shallots.

Grapefruit Dressing

• 1 1/2 tablespoons grapefruit juice
• 1 1/2 tablespoons sherry vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon minced shallot
• 1/2 cup olive oil
• Salt and pepper

In a small bowl, combine the grapefruit juice, vinegar, mustard and shallot. Gradually whisk in the oil. Season with salt and pepper to taste.

Other Salad Recipes

Crab Cocktail Salad
Crispy Okra Salad
Grilled Salmon Salad
Salad with Foie Gras
Shrimp Avocado Ritz
Tomato Sambal
Tuna Sashimi Salad
Watermelon, Tomato, & Basil Salad