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.

Dr. Ivy Branin, ND

Written and medically reviewed by Dr. Ivy Branin, ND, Founder and Lead Naturopathic Doctor at Simplicity Health Associates in Manhattan's West Village. 

Dr. Branin holds a Doctorate in Naturopathic Medicine from Bastyr University (a 4-year accredited doctorate program) and a B.S. in Biochemical Engineering from Rutgers University. 

Dr. Branin holds a licensed practice in Vermont and is an active member of the American Association of Naturopathic Physicians (AANP), the New York Association of Naturopathic Physicians (NYANP), the Pediatric Association of Naturopathic Physicians (PedANP), and serves on the board of the Association of Perinatal Naturopathic Physicians (APND).

Medical Disclaimer: Content on this site is provided strictly for educational purposes and does not constitute formal medical advice, diagnosis, or a doctor-patient relationship. Always consult a qualified healthcare provider regarding individual medical conditions.

https://www.simplicityhealthassociates.com/naturopathic-doctor-nyc
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