Seafood salad with citrus vinaigrette

Delight in the flavors of the ocean with a refreshing seafood salad drizzled in a zesty citrus vinaigrette. A perfect blend of freshness and taste.

Ingredients:

• 4 medium dry sea scallops, (see Ingredient note), quartered (about 90g), tough muscle removed
• 1 small grapefruit, preferably ruby-red
• 1 small shallot, minced
• 3 tablespoons white-wine vinegar
• 1 teaspoon Dijon mustard
• Salt, to taste
• ¼ teaspoon freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 170g lump crabmeat
• 1 small head romaine lettuce, shredded (about 3 cups)
• 6 cherry tomatoes, halved (see Tip)
• 1 small avocado, peeled, pitted and diced

Instructions:

1. Start by boiling a small saucepan of water. Put in the scallops and cook until they are firm, completely opaque, and just cooked, which will take about 1 minute. Once done, drain them and rinse under cold water until they cool down.
2. Trim off the top and bottom of the grapefruit by slicing off about 1/4 inch. Stand the grapefruit on a cutting board. With a sharp paring knife, take out the peel and the white pith. Hold the grapefruit over a medium-sized bowl. Cut in between the membranes to release individual grapefruit sections into the bowl, ensuring you collect any juice. Get rid of the membranes, pith, peel, and any seeds. Place only the grapefruit sections into a serving bowl.
3. In the bowl with the grapefruit juice, whisk together shallot, vinegar, mustard, salt, and pepper. Gradually whisk in the oil. Mix in the scallops and crab with the dressing. Toss well to make sure they are evenly coated.
4. Combine lettuce, tomatoes, and avocado in the bowl with the grapefruit. Gently toss them together. Add the seafood and dressing, and gently toss again.

Summary:

• Calories: 822 kcal
• Fat: 52 g
• Protein: 49 g
• Carbs: 47 g
• Potassium: 2350 mg
• Magnesium: 183 mg