Make this bright, summery salad to accompany a fantastic cedar planked salmon entrée. To get a nice sear and color on the scallops, you need to crank the grill up to 450ºF. Your scallops will be delightfully Smokey.
*Always keep a spray bottle close by for possible flare-ups.
1 soaked cedar plank
6 fresh king scallops
1 Tbsp smoked paprika
For the salad
1 pink grapefruit; peeled with segments removed
4 oz. arugula
1 ripe avocado
3 radishes; thinly sliced
1)Preheat the grill to 450Fº.
2) Combine mustard with the vinegar. Slowly add oil while whisking to emulsify and create a vinaigrette.
3) Generously season the scallops with salt and paprika, place on a plank, put on the grill and close the lid. Turn the scallops over after 3 minutes and cook for a further 2 minutes, remove from the heat.
4) Toss the arugula, avocado and radishes with some of the dressing, top with warm scallops and grapefruit segments.
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