Crispy Scallop Salad - Kidney Kitchen

Name: Crispy Scallop Salad - Kidney Kitchen
Ingredients: 3 tablespoons cornmeal, fine-ground; 3 tablespoons cornstarch; ¼ teaspoon baking powder; 1 teaspoon paprika; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon black pepper; 1 large egg; 16 (6-ounces) bay scallops, patted dry; 3 tablespoons grapeseed oil or other mild oil for frying; 3 tablespoons extra virgin olive oil; 3 tablespoons orange juice, freshly squeezed; 1 tablespoon apple cider vinegar; ½ teaspoon orange zest; 1 small clove garlic, finely grated; 5 cups (200 grams) radicchio, shredded; 2 cups (60 grams) baby spinach; 1 medium (130 grams) orange, peel and pith removed, cut into segments; ¼ medium (34 grams) avocado, thinly sliced; ½ cup fresh basil leaves

kitchen.kidneyfund.org

Crispy Scallop Salad Shallow-fried scallops are crispy on the outside, tender and buttery on the inside, and are perfectly complemented by bitter notes of

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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 kitchen.kidneyfund.org.

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