Seared Scallops with Avocado and Daikon Recipe | Epicurious

Ingredients

• 1/2 medium daikon (Japanese white radish; about 12 ounces) or 4 radishes, very thinly sliced on a mandoline
• 1 tablespoon white wine vinegar or white balsamic vinegar
• 1 tablespoon yuzu juice
• Kosher salt
• 8 sea scallops (about 1 pound), side muscles removed
• 1 tablespoon olive oil, plus more for drizzling
• 1 avocado, very thinly sliced
• 1 tablespoon fresh lemon juice
• 1 teaspoon green yuzu kosho
• 1/2 teaspoon finely grated grapefruit zest
• 1 tablespoon fresh grapefruit juice
• Ingredient info: Yuzu kosho, a paste made of yuzu zest, chiles, and salt, is available at Asian markets and online.