Spring Lettuces with Grapefruit and Sautéed Scallops
- 1 grapefruit
- Juice of 1 grapefruit (about 1/2 cup)
- 1 Tbs. extra-virgin olive oil
- 2 Tbs. minced fresh tarragon, plus 4 sprigs for
- 1 tsp. minced shallot
- 3/4 tsp. salt
- 4 cups mixed young, tender lettuces
- 12 sea scallops, about 3/4 lb. total
- 1 Tbs. unsalted butter
- 1/2 tsp. freshly ground pepper
Pour half of the grapefruit juice into a large bowl and add the olive oil, minced tarragon, shallot and 1/2 tsp. of the salt. Using a fork or spoon, mix well. Add the lettuces and the grapefruit pieces to the bowl and toss to mix well. Divide the mixture evenly among individual plates.
Pat the scallops dry with paper towels. In a fry pan over medium-high heat, melt the butter. When it is foaming, add the scallops and sauté until they begin to turn opaque on the bottom, about 1 minute.
Sprinkle the scallops with the pepper and the remaining 1/4 tsp. salt and turn them over. Continue to cook until opaque throughout and just lightly browned but still soft and tender, about 45 seconds more.
Pour the remaining grapefruit juice over the scallops, reduce the heat to low and deglaze the pan, stirring with a wooden spoon to dislodge any browned bits from the pan bottom. Using a slotted spatula, transfer the scallops to the salad greens, arranging them on top and dividing evenly. Drizzle the pan juices evenly over the tops.
Garnish each plate with a tarragon sprig and serve immediately.