Scallops with Orange, Avocado, and Jicama

Photo: Annabelle Breakey; Styling: Randy Mon

Elegant and fast-cooking, scallops make a smart choice when you're expecting company on a weeknight.

Yield: Serves 4
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 434
  • Calories from fat: 39%
  • Protein: 24g
  • Fat: 19g
  • Saturated fat: 6.8g
  • Carbohydrate: 41g
  • Fiber: 4.3g
  • Sodium: 257mg
  • Cholesterol: 60mg


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