4 servings.

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

How to Make It

Step 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.

Step 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.

Step 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.

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Ratings & Reviews

BeckyS's Review

March 04, 2012
Very good, relatively easy, light, refreshing, and a nice mix of flavors. I used less fish sauce but I would use closer to the recipe next time. I used large scallops broken in half (I like the flavor better than bay scallops). I also mixed fennel with the endive and liked that very much with the oranges and the avacado. Works for a very light meal. I'm not sure what I would add to fill out the meal. Would actually rate as 3.5.