Seared Scallops with Asparagus Endive Salad

Serves 4

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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