Seafood Salad with Grapefruit Dressing - Weekend Recipe

I am trying to get more good fats into my diet and less bad fats.  So I liked this recipe which uses avocados and seafood combined for a great Spring flavor boost. This recipe is easy for a brunch and can be easily doubled or even tripled.

Seafood Salad with Citrus Vinaigrette

4 medium dry sea scallops, (Note - below), quartered (about 3 ounces),

tough muscle removed

1 small grapefruit, preferably ruby-red

1 small shallot, minced

3 tablespoons white-wine vinegar

1 teaspoon Dijon mustard

1/2 tsp dried oregano

1/2 tsp dried tarragon

Salt, to taste

1/4 teaspoon freshly ground pepper

2 tablespoons extra-virgin olive oil

6 ounces lump crabmeat

1 small head romaine lettuce, shredded (about 3 cups)

6 grape tomatoes, halved

1 small avocado, peeled, pitted and diced

Directions

Bring a small saucepan of water to a boil. Add scallops and cook until firm, opaque and just cooked through, about 1 minute. Drain and rinse under cold water until cool. 

Slice 1/4 inch off the bottom and top of the grapefruit; stand it on a cutting board. Using a sharp paring knife, remove the peel and pith. Hold the fruit over a medium bowl and cut between the membranes to release individual grapefruit sections into the bowl, collecting any juice as well. Discard membranes, pith, peel and any seeds. Transfer just the grapefruit sections to a serving bowl.

Whisk shallot, vinegar, mustard, salt and pepper into the bowl with the grapefruit juice. Whisk in oil in a slow, steady stream. Add the scallops and crab to the dressing; toss well to coat.

Add lettuce, tomatoes and avocado to the bowl with the grapefruit sections; toss to combine. Add the seafood and dressing; toss gently.

Note: Be sure to request "dry" scallops (i.e., not treated with sodium tripolyphosphate, or STP) from your fish store. Sea scallops that have been subjected to a chemical bath are not only mushy and less flavorful, but will not brown properly.

RECIPE THEME:

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:

Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Seafood Recipes (SeafoodApr)

May 2019 - Cajun And Creole

June 2019 - Vegetarian Dishes

July 2019 - Zucchini Recipes

August 2019 - National Mustard Day – mustard recipes

September 2019 - Quiche

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails