Arugula Radicchio Salad

Ingredients

• 4 Grapefruits
• 1 tbsp coarse Dijon mustard
• 1 tbsp balsamic vinegar
• Salt
• Pepper
• 60 ml olive oil
• 1 handful Arugula
• 1 radicchio
• 1 Red Onion
• 1 Garlic clove
• 1 tsp Rapeseed oil
• 8 scallops (without shells)

Instructions

1. 1.

   Squeeze juice from 2 grapefruits. Reduce the juice in a small saucepan over medium heat until syrupy.

2. 2.

   Combine grapefruit juice with mustard, vinegar, a pinch of salt, pepper, and olive oil to make a vinaigrette; set aside.

3. 3.

   Clean arugula, trimming lower stems. Trim radicchio by removing outer leaves and cutting the core into wedges. Wash salads and dry thoroughly.

4. 4.

   Slice radicchio into thin strips. Place all greens in a bowl.

5. 5.

   Peel remaining grapefruits with a knife, removing all white pith. Slice fruit flesh into rounds and roughly chop.

6. 6.

   Thinly slice the red onion. Flatten the garlic clove with a knife.

7. 7.

   Heat a nonstick pan and coat with rapeseed oil.

8. 8.

   Pat scallops dry and sear in the hot pan for 2 minutes on each side with salt and pepper.

9. 9.

   Meanwhile, toss greens and grapefruit pieces with vinaigrette. Plate salad and top with scallops and onion slices.