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Seared Scallops and Fresh-Orange Salad

Yield 4 servings.
We liked watercress and endive in this salad, but most combinations of pungent greens will work.

Ingredients

  • Shallots:
  • 2 tablespoons vegetable oil
  • 1/3 cup sliced shallots
  • Salad:
  • 3 cups trimmed watercress (about 3 bunches)
  • 3 cups coarsely chopped curly endive
  • 1 cup orange sections (about 3 oranges)
  • 1/2 cup diced peeled avocado (about 1 small)
  • 1 1/2 pounds sea scallops
  • 1/4 teaspoon salt
  • 1 teaspoon vegetable oil
  • Dressing:
  • 1/2 cup fresh lemon juice (about 2 lemons)
  • 2 tablespoons brown sugar
  • 1 1/2 tablespoons Thai fish sauce
  • 1 tablespoon minced seeded Thai, hot red, or serrano chile
  • 2 garlic cloves, crushed
  • 1/3 cup chopped fresh mint

Nutrition Information

  • calories 292
  • caloriesfromfat 27 %
  • fat 8.9 g
  • satfat 1.5 g
  • monofat 3.2 g
  • polyfat 3.1 g
  • protein 31.4 g
  • carbohydrate 22.7 g
  • fiber 3.4 g
  • cholesterol 56 mg
  • iron 1.4 mg
  • sodium 933 mg
  • calcium 126 mg

How to Make It

  1. To prepare the shallots, heat 2 tablespoons oil in a small saucepan over medium-high heat. Add shallots, and cook for 2 minutes or until crispy, stirring constantly. Remove the shallots from pan with a slotted spoon; drain and cool. Set aside.

  2. To prepare salad, arrange watercress and endive on a serving platter. Top with orange sections and avocado. Sprinkle scallops with salt. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add scallops, and cook for 4 minutes, turning once. Spoon scallops over greens mixture.

  3. To prepare dressing, combine the lemon juice and next 4 ingredients (lemon juice through garlic) in a bowl; stir well with a whisk. Heat dressing in a small saucepan over medium heat 1 minute; pour over salad. Sprinkle with mint and shallots.