We liked watercress and endive in this salad, but most combinations of pungent greens will work.
2 tablespoons vegetable oil
1/3 cup sliced shallots
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
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
How to Make It
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.
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.
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.
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