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How to make Ruby grapefruit, lime and scallop salad

Yield = 4
Prep time: 0:15
Cook time: 0:10
Total time: 0:25

Ingredients

  • 3 large limes
  • 1 bunch watercress, sprigs picked
  • 2 ruby grapefruit (see note), skin and pith removed, segmented
  • 1 tablespoon salt-reduced soy sauce
  • 1 tablespoon mirin
  • 2 tablespoons olive oil
  • 1kg scallops, roe intact
  • 3/4 cup roasted salted macadamia nuts, roughly chopped

Method

  • Step 1 Juice 1 lime. Remove rind and pith from remaining limes and segment the flesh. Place flesh in a large bowl with watercress and grapefuit segments.
  • Step 2 Combine lime juice, soy sauce, mirin and 1 tablespoon oil in a jug. Season with salt and pepper. Whisk well to combine.
  • Step 3 Heat remaining oil in a large, non-stick frying pan over medium-high heat. Cook scallops, 6 to 8 at a time, for 1 minute each side or until seared. Transfer to a large plate. Cover with foil to keep warm.
  • Step 4 Add lime dressing and macadamia nuts to hot pan. Bring to the boil. Reduce heat to low. Return scallops to pan. Cook for 1 to 2 minutes or until just heated through. Spoon scallops and dressing over salad. Toss gently to combine. Serve.