Scallops with Orange, Avocado, and Jicama

Scallops with Orange, Avocado, and Jicama Recipe
Photo: Annabelle Breakey; Styling: Randy Mon
Elegant and fast-cooking, scallops make a smart choice when you're expecting company on a weeknight.


Serves 4
Total time: 30 Minutes

Recipe from


Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 434
Caloriesfromfat 39 %
Protein 24 g
Fat 19 g
Satfat 6.8 g
Carbohydrate 41 g
Fiber 4.3 g
Sodium 257 mg
Cholesterol 60 mg


8 small Yukon Gold potatoes, thinly sliced
3 tablespoons butter
Salt and pepper
1 orange, such as Cara Cara*, blood, or navel
1/2 cup finely diced jicama
1 small shallot, finely chopped
2 radishes, halved and thinly sliced
1/2 firm-ripe avocado, diced
1 tablespoon chopped fresh dill
1 tablespoon lemon juice
Salt and pepper
12 dry-packed sea scallops (about 1 lb.)
2 tablespoons olive oil
4 dill sprigs


1. In a large nonstick frying pan, spread potatoes evenly. Add butter and 3/4 cup water. Cook over medium-high heat, partially covered, until water evaporates and potatoes are soft, 8 to 10 minutes. Uncover, reduce heat to medium, and cook, stirring occasionally, until potatoes just begin to turn golden on the edge, about 5 minutes. Season lightly with salt and pepper and keep warm over low heat.

2. Meanwhile, with a small, sharp knife, cut ends off orange and set on a cut side. Following the fruit's curve, slice off peel and white pith. Cut orange between inner membranes to release segments; discard membranes. Finely dice segments and put in a medium bowl. Stir in jicama, shallot, radishes, avocado, dill, and lemon juice. Season to taste with salt and pepper.

3. Heat a large, heavy frying pan (not nonstick) over high heat. Season scallops with salt and pepper. Swirl in oil and heat until just beginning to smoke. Sear scallops until browned, about 1 minute. Turn and sear until just cooked through, about 30 seconds more.

4. Divide potatoes among 4 wide, shallow bowls. Arrange 3 scallops in each bowl and spoon on some jicama and orange mixture. Top bowls with bits of dill.

*Any orange works in this dish, but the Cara Cara holds its shape especially well when diced.

Julia Lee,


March 2014
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