Like many people out there, I can’t help but feel Sundays are some sort of magical “cheat” day. Does this mean I go to 7Eleven, buy a roll of Pillsbury cookie dough and eat the entire thing raw with my fingers every Sunday? No.
…ok, maybe that’s happened a few times.
But in general, I view “cheating” as splurging—occasionally on unhealthy foods, but more often it means treating myself to a new dress, watching back-to-back Real Housewives marathons without guilt, or, like this past Sunday, spending too much money on a really, really delicious meal.
Sea scallops from Whole Foods cost like eight-freaking-million dollars per pound. So it may sound like a lame “cheat,” but that was my naughty indulgence this weekend. And this salad was worth it, because it was DUH-licious.
Here’s what you’ll need (adapted from this recipe) to make 2 servings:
- ½ lb sea scallops
- 1 grapefruit
- 1 orange
- Baby spinach
- Olive oil
And for the white wine vinaigrette:
- Juice from 1 orange slice
- Juice from 1 grapefruit slice
- 1 tbsp olive oil
- 1 tbsp chopped chives
- Salt and pepper to taste
- ½ tbsp white wine vinegar
Start by peeling the fruit, separating each slice and carefully removing the white/clear casing. Set aside 1 slice from each fruit to use for the dressing. You’ll have excess fruit, so feel free to snack as you peel.
Coarsely chop up some pecans. Whisk together the ingredients for the white wine vinaigrette and set aside.
To prepare the scallops, heat a pan on high. Add olive oil and then the scallops. Let them sear for about 2 minutes or until the bottom has a golden crust look. Flip them onto the other end, sear for another minute, then remove.
Arrange all salad components on a bed of baby spinach and arugula. Drizzle with dressing. Enjoy.
See, proof that splurging on Sunday doesn’t have to be unhealthy! (Just expensive.)