Seared Scallops with Citrus and Avocado Salad
By Jessica RudolphPublished on October 18, 2021
Time
30 minutes
Yield
Serves 4
Ingredients
2 oranges, divided1 grapefruit 1½ pounds large sea scallops, tendons removed6 tablespoons extra-virgin olive oil, divided1 teaspoon table salt, divided1 shallot, sliced thin1 tablespoon white wine vinegar 2 teaspoons Dijon mustard 2 teaspoons minced fresh tarragon 4 ounces (4 cups) baby arugula 2 avocados, halved, pitted, and sliced ¼ inch thick
Before You Begin
We recommend buying “dry” scallops, which don't have chemical additives and taste better than “wet.” Dry scallops will look ivory or pinkish; wet scallops are bright white.
Instructions
- Grate ½ teaspoon zest from 1 orange; set aside. Cut away peel and pith from oranges and grapefruit. Holding fruit over bowl, use paring knife to slice between membranes to release segments; set aside.
- Pat scallops dry with paper towels. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking, about 2 minutes. Sprinkle scallops all over with ¾ teaspoon salt. Add half of scallops, flat side down, in single layer around circumference of skillet; cook until browned, about 2 minutes per side. Transfer scallops to plate and tent with foil. Repeat with 1 tablespoon oil and remaining scallops.
- Whisk shallot, vinegar, mustard, tarragon, orange zest, remaining ¼ cup oil, and remaining ¼ teaspoon salt together in large bowl. Add arugula and toss to coat. Add avocados, oranges, and grapefruit and toss gently to combine. Serve scallops over individual portions of salad.
Time
30 minutesYield
Serves 4Ingredients
2 oranges, divided
1 grapefruit
1½ pounds large sea scallops, tendons removed
6 tablespoons extra-virgin olive oil, divided
1 teaspoon table salt, divided
1 shallot, sliced thin
1 tablespoon white wine vinegar
2 teaspoons Dijon mustard
2 teaspoons minced fresh tarragon
4 ounces (4 cups) baby arugula
2 avocados, halved, pitted, and sliced ¼ inch thick
Ingredients
2 oranges, divided
1 grapefruit
1½ pounds large sea scallops, tendons removed
6 tablespoons extra-virgin olive oil, divided
1 teaspoon table salt, divided
1 shallot, sliced thin
1 tablespoon white wine vinegar
2 teaspoons Dijon mustard
2 teaspoons minced fresh tarragon
4 ounces (4 cups) baby arugula
2 avocados, halved, pitted, and sliced ¼ inch thick
Ingredients
2 oranges, divided
1 grapefruit
1½ pounds large sea scallops, tendons removed
6 tablespoons extra-virgin olive oil, divided
1 teaspoon table salt, divided
1 shallot, sliced thin
1 tablespoon white wine vinegar
2 teaspoons Dijon mustard
2 teaspoons minced fresh tarragon
4 ounces (4 cups) baby arugula
2 avocados, halved, pitted, and sliced ¼ inch thick
Why This Recipe Works
Seared scallops turned this easy salad into an elegant entrée, perfect for weeknight entertaining.
Before You Begin
We recommend buying “dry” scallops, which don't have chemical additives and taste better than “wet.” Dry scallops will look ivory or pinkish; wet scallops are bright white.
Instructions
- Grate ½ teaspoon zest from 1 orange; set aside. Cut away peel and pith from oranges and grapefruit. Holding fruit over bowl, use paring knife to slice between membranes to release segments; set aside.
- Pat scallops dry with paper towels. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking, about 2 minutes. Sprinkle scallops all over with ¾ teaspoon salt. Add half of scallops, flat side down, in single layer around circumference of skillet; cook until browned, about 2 minutes per side. Transfer scallops to plate and tent with foil. Repeat with 1 tablespoon oil and remaining scallops.
- Whisk shallot, vinegar, mustard, tarragon, orange zest, remaining ¼ cup oil, and remaining ¼ teaspoon salt together in large bowl. Add arugula and toss to coat. Add avocados, oranges, and grapefruit and toss gently to combine. Serve scallops over individual portions of salad.
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