Unrecipe of the Week: Grapefruit + Avocado Salad With Seared Tuna + Scallops

My favorite fish market is finally open again after a long remodel, so seafood is definitely on the menu tonight. As the weather tries to turn springlike in New York City, I am craving bright, citrusy flavors. A quick trip to Chelsea Market provided the inspiration needed to create this light meal.

Seared fresh tuna and scallops are set on a bed of arugula, shaved radish, grapefruit sections and avocado, all drizzled in a grapefruit vinaigrette. The spiciness of the arugula and heat of the radish, balance out the sweetness of the grapefruit. While I chose to cube and sear the tuna, this could be done with a filet of any type of broiled fish, and served along side of the salad.

For the salad:

Peel the grapefruit, removing all of the white pith, and cut the sections over a bowl. I cut the grapefruit into large wedges, trimmed the inner white membrane, and used a small paring knife to remove the rind. I did this over a bowl in order to catch the juice. Remove the fruit and reserve the juice for the dressing.

Coarsely chop one head of arugula.

Finely slice a large radish or two. I happen to hate raw onion, but for those of you not adverse, a little finely diced red onion could be a nice addition.

Peel and cut an avocado into chunks. Mix the arugula, radish, avocado and grapefruit sections in a bowl. Toss lightly with the dressing and mound on plates.

For the vinaigrette:

Whisk a few tablespoons of the grapefruit juice with a olive oil, a little honey, and some balsamic vinegar together in a bowl. Taste to achieve the desired level of tartness.

For the seafood:

Season the tuna cubes and scallops with sea salt, black pepper and a little olive oil. Sear at very high heat until browned on one side, flip and sear the other side. Remove the tuna while it is still a rare.

Arrange the fish on top of the salad, and drizzle with a little of the warmed vinaigrette. Enjoy!

Tags: arugula, avocado, balsamic vinegar. avocado, grapefruit, grapefruit and avocado salad with seared tuna and scallops, grapefruit juice, honey, radish, scallops, seared tuna, tuna, unrecipe of the week

This entry was posted on April 15, 2013 at 6:43 am and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Indigo jones