Shaved Salad with Pan-Seared Scallops

Name: Shaved Salad with Pan-Seared Scallops
Ingredients: 1½ pounds large sea scallops, tendons removed; 1 pound jícama, peeled and shaved into ribbons; 1 mango, peeled, pitted, and sliced thin; 3 Persian cucumbers or 8 ounces English cucumber, shaved lengthwise into ribbons; 4 ounces (4 cups) mesclun; 2 radishes, trimmed and sliced thin; 1 shallot, sliced thin; 1 jalapeño or serrano chile, stemmed, halved, seeded, and sliced thin crosswise; 1 teaspoon table salt, divided; ¼ teaspoon pepper; 6 tablespoons extra-virgin olive oil, divided; 1 tablespoon honey; 2 teaspoons grated lime zest plus ¼ cup juice (2 limes); ¼ cup fresh cilantro or parsley leaves; 3 tablespoons roasted pepitas or sunflower seeds

www.americastestkitchen.com

Mexican salads inspired this combination of sweet mango, crisp cucumber, jicama, peppery radish, and spicy jalapeño.

Keywords

Main Courses
Fish & Seafood
Vegetables
Salads
Easter

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Ingredients

1½ pounds large sea scallops, tendons removed
1 pound jícama, peeled and shaved into ribbons
1 mango, peeled, pitted, and sliced thin
3 Persian cucumbers or 8 ounces English cucumber, shaved lengthwise into ribbons
4 ounces (4 cups) mesclun
2 radishes, trimmed and sliced thin
1 shallot, sliced thin
1 jalapeño or serrano chile, stemmed, halved, seeded, and sliced thin crosswise
1 teaspoon table salt, divided
¼ teaspoon pepper
6 tablespoons extra-virgin olive oil, divided
1 tablespoon honey
2 teaspoons grated lime zest plus ¼ cup juice (2 limes)
¼ cup fresh cilantro or parsley leaves
3 tablespoons roasted pepitas or sunflower seeds