This scallop salad with citrus and dill is a fresh, light and refined starter, perfect for a Christmas meal. Dill and citrus fruits enhance the finesse of the scallops, bringing a tangy and colorful note. This gluten-free dish is easy to prepare and brings a touch of color and freshness to your festive table.
Ingredients
Preparation
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Prepare the citrus fruits:
- Peel the grapefruit and oranges, removing the white membranes. Take the supremes (segments) and set them aside in a bowl.
- Catch any juice that drips from the citrus into the bowl as you work, then add the lime juice.
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Prepare the scallops:
- Dry the scallops with absorbent paper. Salt and pepper lightly.
- Cut some orange and lemon zest.
- Heat a non-stick pan with a knob of butter and the zest over medium heat. Let the zests steep for a minute. Sear the scallops for 1 to 2 minutes on each side until they are golden on the outside and soft on the inside. Remove them from the pan and let cool
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Prepare the vinaigrette:
In a small bowl, combine the juice collected from the citrus fruits, the remaining olive oil, chopped dill, salt and pepper. Whisk lightly to emulsify.
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Assemble the salad:
- On a plate or in a serving dish, arrange the salad leaves (mash, arugula, sucrine) if you are using them.
- Distribute the citrus segments and add the warm scallops. Sprinkle with a little Espelette pepper or smoked paprika.
- Drizzle generously with the dill vinaigrette.
Scallop salad with citrus fruits, Christmas starter recipe
