Avocado Grapefruit Salad with Seared Scallops


Avocados and I have only recently become friends. Like just in the last year, which is strange since I grew up in California – a place where everybody loves avocados! I used to tell people it was the texture that I found so unappealing, but then I realized that can’t be true since I love so many other foods with similar textures (like tofu, for example).

What I think happened is that I probably had a bad experience as a kid. Was it those avocado pits my mom “grew” in glasses of water in the kitchen window? Or some really bad guacamole? Who knows. But something definitely scared me away. I thought I hated avocados and I never ate them. All these years I was missing out on something so rich and creamy and luxurious! The lesson? If you’ve got a food you think you hate, you just might want to give it another chance. Who knows, you might end up eating Avocado Grapefruit Salad with Seared Scallops at 10:30 in the morning like I did yesterday.

Avocado Grapefruit Salad with Seared Scallops
Recipe Type: Salad, Entree, Main
Author: A Passionate Plate
Adapted from PCC Natural Foods, this salad recipe is packed with antioxidants, bringing together flavors and textures that compliment each other in the tastiest way! Creamy avocado, tart grapefruit and rich, sweet scallops on a bed of greens topped with a refreshing citrus vinaigrette. Makes a great light main or wonderful entree served with fresh, crusty bread!
  • 2 cups micro-greens or lettuce
  • 1 large ruby red grapefruit
  • 2 green onions
  • 1 Tbsp. lime juice
  • 1 Tbsp. extra-virgin olive oil
  • 1/8 tsp. cayenne pepper
  • 2 Tbsp. seasoned rice wine vinegar
  • 6 large sea scallops
  • 2 Tbsp. butter
  • salt and pepper
  1. Peel the grapefruit and cut it into segments. Reserve 2 Tbsp. grapefruit juice in a small bowl. Combine it with the seasoned rice wine vinegar and set aside.
  2. Cut avocado into medium sized chunks and slice the green onion into thin slivers. Place the grapefruit segments, avocado, green onion, olive oil, lime juice and cayenne pepper in a bowl and combine gently. Season with salt and pepper.
  3. Pat the scallops dry and season them with salt, pepper, and a dash of cayenne pepper, if desired. Heat a saute pan over medium high heat. Add the butter and when it is melted and slightly bubbly, add the scallops. Sear on one side until deeply caramelized (about 3 minutes). Flip over and cook for another minute or so. Do not overcook!
  4. Place a small pile of micro-greens on each plate, top with avocado grapefruit mixture and drizzle with the grapefruit juice vinaigrette. Top each plate with three scallops and serve immediately.

This recipe is loaded with antioxidants and the cayenne pepper will warm you up on a cold January day.


  1. Jeanne says:

    Looks amazing! I have wanted to make the PCC version but your twist with the Cayenne is more appealing to me. And, it sounds relatively quick and easy. Grapefruits are cheap and in season right now, so this is on my list to try.

    • MaryMiller says:

      Jeanne – this was super easy. I think the trick is to find a sweet grapefruit. The Ruby Reds I bought were really sweet. If your grapefruit is tart, you may need to add a little sugar to the juice / seasoned rice wine vinegar dressing. It’s a very clean and simple dish. I can’t wait to hear how yours turns out!

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