Seared Scallops with Watercress, Grapefruit and Avocado Salad

Ingredients

For the salad:

  • 12 ounces jumbo scallops

  • 1 bunch watercress

  • 2 avocados, sliced ¼-inch thick

  • 2 grapefruit, segmented

  • 2 tablespoons thinly sliced scallion greens

For the vinaigrette:

  • 1 tablespoon extra-virgin olive oil or avocado oil

  • 1 tablespoon white balsamic vinegar

  • 1 tablespoon minced scallion whites

  • 1 teaspoon Dijon mustard

  • 1 teaspoon honey or maple syrup

  • ½ teaspoon kosher salt

  • ¼ teaspoon white pepper

Instructions

  1. In a nonreactive bowl whisk together vinaigrette ingredients until the honey is completely incorporated.

  2. Heat oil in a large cast-iron or nonstick skillet over medium-high heat.

  3. Add a few scallops to skillet, being careful not to crowd the pan (if scallops are too close, moisture they emit can't escape, and scallops will steam, not sear).

  4. Cook 2 to 4 minutes per side until golden brown on outside and scallops can be turned easily.

  5. Turn and cook just until opaque throughout (remove 1 scallop and cut it open to check).

  6. Transfer to a plate; repeat with remaining scallops.

  7. To serve, arrange greens, grapefruit, avocado and scallions on individual plates. Place scallops on top, whisk dressing to recombine, then drizzle sparingly over top.

Haley Smith