Grilled Diver Scallops with Grapefruit, Avocado and Upland Cress Salad
16 Each Fresh Diver scallops, U-10
1 Each Garlic Clove, minced
Juice of 1 Lemon (about 2 Tbsp)
2 Tspn Grapefruit Juice
1/4 Cup Extra Virgin Olive Oil, plus 2-3 Tbsp for cooking Shrimp
8 Each Basil Leaves, julienne
3 Each Texas Pink Grapefruit, peeled and separated into segments
2 Each Avocados, peeled and cut into quarters, tossed in grapefruit juice to keep from turning brown
24 Each Grape Tomatoes, cut in half
2 Each Bunches of Upland Watercress
Salt and Freshly Ground Black Pepper, to taste
Prepare scallops by seasoning well and sear in very hot sauté pan. Place in oven to finish cooking for a few minutes. Scallops should be firm and juicy when done.
Prepare dressing by placing garlic, basil, lemon and grapefruit juice in a small bowl. Blend with a hand mixer and add oil slowly. Season with salt and pepper. Set dressing aside, making sure to mix well before serving.
Toss grapefruit, avocado, tomatoes, cress and dressing together in large bowl. Place on plate and put scallops on top and serve.