| Yield: 4
servings
Ingredients:
- 12 large Dry Sea scallops
- 2 bunches watercress
- 1 bunch arugula
- ½ cup fresh squeezed lemon juice
- 1 cup extra virgin olive oil
- 1 avocado, sliced
- 12 yellow pear tomatoes
- 12 cherry tomatoes
- 1 ruby red grapefruit, sectioned
- Salt and pepper, to taste
Method:
Place a sauté pan over medium heat and season scallops
with salt and pepper. Sauté scallops to medium doneness and
set aside. In a bowl, toss the watercress and arugula with the avocado,
grapefruit sections, tomatoes, lemon juice and olive oil. Place
the salad on plate and arrange scallops around.
Wine Pairing:
Stonestreet "Upper Barn" Sauvignon Blanc
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