Skip to main content

Print This Recipe

Seafood Salad with Citrus Vinaigrette

Three Stars Guiding Stars
  • Servings:

    2 (750 g) as an appetizer
  • Prep Time:

    20 minutes
  • Cook Time:

    0 minutes


This gorgeous salad is a perfect treat for a date night at home. Pair with a bottle of sparkling wine and for a luscious Valentine's Day treat for two. Be sure to mix up only as much as you want to eat: the leftovers won't keep long.
3 oz. dry sea scallops, quartered, tough muscle removed
1 small grapefruit
1 shallot, minced
3 Tbsp. white-wine vinegar
1 tsp. Dijon mustard
1/4 tsp. pepper
2 Tbsp. olive oil
6 oz. crabmeat
1 head romaine lettuce, shredded
6 cherry tomatoes, halved
1 avocado, diced
Seafood Salad with Citrus Vinaigrette


1. Bring a small saucepan of water to a boil. Add scallops and cook until firm, opaque and just cooked through (1 minute). Drain and rinse under cold water until cool.
2. Slice just enough off the bottom and top of the grapefruit to stand it safely on a cutting board. 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. Remove seeds. Transfer the grapefruit sections to a serving bowl, reserving the juice for the dressing.
3. Whisk shallot, vinegar, mustard, and oil into the grapefruit juice. Add the scallops and crab to the dressing. Toss to coat.
4. Toss together grapefruit, lettuce, tomatoes, and avocado. Toss gently with the seafood and dressing to serve.


Nutritional Facts
Servings 2 (750 g)
Base Nutrients
Calories 492 kcal (25%)
Calories from Fat 275 kcal (0%)
Total Fat 31 g (47%)
Saturated Fat 4 g (22%)
Cholesterol 77 mg (26%)
Sodium 486 mg (20%)
Total Carbohydrates 34 g (11%)
Dietary Fiber 16 g (63%)
Protein 28 g (47%)
Vitamin A n/a
Vitamin C 68 mg (76%)
Calcium 219 mg (17%)
Iron 5 mg (27%)