Ingredients

4   medium dry sea scallops (see Ingredient note), quartered (about 3 ounces), tough muscle removed 1   small grapefruit, preferably ruby-red 1   small shallot, minced 3 tablespoons  white wine vinegar 1 teaspoon  Dijon mustard salt to taste 1/4 teaspoon  freshly ground pepper 2 tablespoons  extra-virgin olive oil 6 ounces  lump crabmeat 1 small head  romaine lettuce, shredded (about 3 cups) 6   cherry tomatoes, halved (see Tip) 1   small avocado, peeled, pitted and diced Ingredient Note: Be sure to request "dry" scallops (i.e., not treated with sodium tripolyphosphate, or STP) from your fish store. Sea scallops that have been subjected to a chemical bath are not only mushy and less flavorful, but will not brown properly. Tip - Shopping for 2: What if you want just six cherry tomatoes, not a whole container full? Shop the salad bar at your local supermarket. The produce may cost a little more, but you’re guaranteed not to waste any of it since you’ll buy just what you need.

Description

Seafood Salad With Citrus Vinaigrette, Recipe

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