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.
- 2 cups micro-greens or lettuce
- 1 large ruby red grapefruit
- 2 green onions
- 1 Tbsp. lime juice
- 1 Tbsp. extra-virgin olive oil
- ⅛ tsp. cayenne pepper
- 2 Tbsp. seasoned rice wine vinegar
- 6 large sea scallops
- 2 Tbsp. butter
- salt and pepper
- 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.
- 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.
- 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!
- 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.