Seared Scallops with Citrus and Avocado Salad
Perfectly seared sea scallops are the crowning touch on this citrusy dinner salad.
Keywords
- Main Courses
- Fish & Seafood
- Fruit
- Weeknight
- Salads
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Nonstick skillet
- Paring knife
- Grater
- Stove
- Mixing bowl
- Whisk
- Paper towel
- Aluminum foil
- Plate
- Measuring spoon
- Measuring cup
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
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