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.