Seared Scallops with Asparagus Endive Salad
I created this recipe after a patient gave me my favorite vegetable, asparagus, from her family's organic farm.
1 teaspoon grapefruit zest
1/3 cup fresh grapefruit juice
1/4 cup chopped fresh basil
1 1/2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
3 garlic cloves, minced
4 tablespoons olive oil, divided
1 pound scallops
2 cups (1-inch) cut asparagus
3 Belgian endives, halved lengthwise and thinly sliced crosswise
Combine first 8 ingredients; gradually whisk in 3 tablespoons oil. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add asparagus; cook 2 minutes. Add juice mixture; cook 1 minute. Add scallops and cook for 1-2 minutes on each side. Place endive in a large bowl; toss with scallop mixture. Divide salad among 4 plates.
Copyright © Dr Ivy Branin, ND
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