Ruby grapefruit, lime and scallop salad

Cooking Salads Ruby grapefruit, lime and scallop salad

Enjoy the seafood sensation in this easy ruby grapefruit, lime and scallop salad.

Lables: Egg free Fish free Gluten free Lactose free Milk free Wheat free
  1. Juice 1 lime. Remove rind and pith from remaining limes and segment the flesh. Place flesh in a large bowl with watercress and grapefuit segments.
  2. Combine lime juice, soy sauce, mirin and 1 tablespoon oil in a jug. Season with salt and pepper. Whisk well to combine.
  3. Heat remaining oil in a large, non-stick frying pan over medium-high heat. Cook scallops, 6 to 8 at a time, for 1 minute each side or until seared. Transfer to a large plate. Cover with foil to keep warm.
  4. Add lime dressing and macadamia nuts to hot pan. Bring to the boil. Reduce heat to low. Return scallops to pan. Cook for 1 to 2 minutes or until just heated through. Spoon scallops and dressing over salad. Toss gently to combine. Serve.

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3 large limes
1 bunch watercress, sprigs picked
2 ruby grapefruit , skin and pith removed, segmented
1 tbsp salt-reduced soy sauce
1 tbsp mirin
2 tbsp olive oil
1kg scallops, roe intact
3/4 cup roasted salted macadamia nuts, roughly chopped

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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