See Also: Fish and Seafood · Salads
Grapefruit and Scallop Salad
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Serve this in melon for a dynamite taste!
1/2 to 3/4 pound fresh sea scallops
pinch of sea salt
white or red pepper, as desired
2 pink grapefruits, sectioned
1 tablespoon minced fresh chives
1 banana, sliced
2 tablespoons grapefruit juice
1-2 tablespoons extra-virgin olive oil
1/2 teaspoon Dijon mustard
1 large cantalope, cut into 4 servings
Cut scallops in half and place in small bowl. Sprinkle with salt and pepper. Cover. Microwave on half power 2 minutes, stir. Microwave 1-2 minutes more or until tender but DO NOT OVERCOOK. Allow to cool slightly. Prepare grapefuit segments, collecting any juice. Combine scallops, chives, banana, grapefruit sections, juice, oil and mustard. Pile into melon and serve.
Recipe created 2001-07-09.
