Seared Scallops, Grapefruit, Arugula and Spinach Salad with O Citrus Champagne Vinaigrette


For salad:

2 pink grapefruits, sliced (reserve 3 slices or vinaigrette)

1 lb dry-packed sea scallops, washed and dried with a paper towel

2 tsp O Premium Extra Virgin Olive Oil

Salt and pepper to taste

8 oz baby spinach and arugula, mixed


For vinaigrette:

2 tbsp O Premium Extra Virgin Olive Oil

1 tbsp O Citrus Champagne Vinegar

2 tbsp shallots, chopped

Salt and pepper to taste

Grapefruit juice from 3 reserved slices of grapefruit

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Seared Scallops, Grapefruit, Arugula and Spinach Salad with O Citrus Champagne Vinaigrette


While scallops are often considered a succulent shellfish, preparing this seafood splendor at home is an easier indulgence than you’d think. This delectable yet simple salad recipe will prove just that.

P.S. Did you know that scallops are considered a superfood? These mollusks are a good source of magnesium and potassium, and are packed with protein.



  1. Peel the skin and white membrane off the grapefruit and separate the pieces.
  2. Set aside 3 grapefruit slices for the vinaigrette. Chop up remaining grapefruit for the salad.
  3. In a medium bowl, whisk olive oil, O Citrus Champagne Vinegar, chopped shallots, salt and pepper. Plus, squeeze the juice from the 3 slices of grapefruit set aside earlier.
  4. Heat a large pan on high heat. While the pan is heating, season scallops with salt and pepper.
  5. When the pan is hot, add the O Premium Extra Virgin Olive Oil and place scallops in the pan.
  6. Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust.
  7. Turn and cook about another minute while their centers are still slightly translucent (you can check this by viewing them from the side). Be careful not to overcook.
  8. Remove the seared scallops from the pan.
  9. Divide the baby greens evenly between four plates.
  10. Arrange grapefruit on the plate and top with scallops.
  11. Drizzle the dish with the vinaigrette.

Tip: We recommend using sea scallops as they’re more readily available year-round and are a bit larger and meatier than bay scallops. Essentially, you can use either type for this tasty treat. Just be sure to reduce the cooking time for bay scallops and keep an extra eye out to avoid overcooking them.