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This gorgeous salad, chockfull of juicy citrus and sweet weathervane scallops, is the perfect juxtaposition of fresh acidity, zingy ginger, and intense umami richness. It's a luxurious appetizer that's so simple and easy to make that it'll give even beginner cooks the confidence of a master chef.
Broiling weathervane scallops is hands down one of the easiest ways to prepare them. No flipping required — and they're cooked in just 3 minutes. Miso butter, smeared on top of them, broils up beautifully into a caramelized, umami-rich crust that heightens the natural sweetness of scallops. Pleasantly bitter citruses like blood orange and grapefruit are a complement to the savory flavor of miso. If you can't find blood oranges, it's okay to use regular ones.
One chef's note: The grapefruit needs to be supremed — that is, prepared so that it is removed of any peel, pith, and skin so that just the sweet, juicy segments are left. If you're not sure how to do this, check out Martha Stewart's step-by-step guide for how to supreme citrus.
A punchy ginger dressing dresses a bed of crisp salad greens, adding complementary texture to the tender scallops and morsels of citrus. You can use a storebought dressing as a shortcut, but if you have a mini food processor, it's just as easy to make your own with a carrot, rice wine vinegar, a squeeze of lemon juice, extra virgin olive oil, honey, and a touch of dijon mustard. And lots of ginger, of course.
