with Butter Lettuce

Yield: 8 Servings

Ingredients

• 2 tablespoons flour
• Salt and pepper
• 24 sea scallops
• 2 tablespoons olive oil
• 3 to 4 small heads butter lettuce, rinsed and torn into pieces
• Dressing
• 3 grapefruits, peeled and cut into segments
• Grapefruit Dressing
• 2 shallots, minced

Instructions

1. Season the flour with salt and pepper to taste. Sprinkle the flour over the scallops and toss to lightly coat the scallops.

2. In a large skillet, heat the olive oil over high. Add the scallops and cook until they are browned, about 1 minute on each side. Remove the scallops from the pan. Set aside and keep warm.

3. In a large bowl, toss the lettuce with the Dressing. Pile some of the salad in the center of each of 8 individual salad plates. Arrange 3 scallops around the outer edge of each salad. Arrange the grapefruit segments between the scallops then sprinkle the salad with the shallots.

Grapefruit Dressing

• 1 1/2 tablespoons grapefruit juice
• 1 1/2 tablespoons sherry vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon minced shallot
• 1/2 cup olive oil
• Salt and pepper

In a small bowl, combine the grapefruit juice, vinegar, mustard and shallot. Gradually whisk in the oil. Season with salt and pepper to taste.