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Scallop and Citrus Salad

Source of Recipe


Cooking to Impress Without Stress - Annabel Langbein






List of Ingredients



• For the vinaigrette:
  
• 3 tablespoons freshly squeezed lemon or lime juice
  
• 2 tablespoons freshly squeezed orange juice
  
• 1/2 tablespoon rice vinegar
  
• 1/2 small red chili pepper, seeded and finely chopped
  
• 1/2 tablespoon sugar
  
• 1 tablespoon fish sauce (optional)
  
• For the scallops:
  
• About 16 fresh scallops (as extravagance allows)
  
• Finely grated zest from 1/2 lemon or lime
  
• Salt and freshly ground black pepper to taste
  
• Pinch sugar
  
• About 1 tablespoon olive oil
  
• 1 avocado, peeled and cut into chunks
  
• Coarsely chopped fresh basil, mint or cilantro
  
• Steamed asparagus spears
  






Instructions



1. For the vinaigrette: In a bowl, whisk together the juices, vinegar, chili pepper, sugar and, if desired, fish sauce. Taste and adjust the ingredients according to personal preference. Set aside.
   
   
2. For the scallops: Pat the scallops dry. Season the scallops with zest, salt, pepper and sugar.
   
   
3. In a large skillet over medium-high heat, heat the oil. Add several scallops to the skillet, being careful not to crowd the skillet, and sear without turning, until golden brown, about 2 minutes. Turn andcook until opaque throughout, 1 to 2 more minutes. Transfer the scallops to a plate; repeat with the remaining scallops.
   
   
4. Arrange the scallops, avocado, herbs and, if desired, asparagus on individual plates and drizzle with the vinaigrette.
   
   
5. Per serving (using 1 pound scallops): 276 calories, 38 gm protein, 10 gm carbohydrates, 9 gm fat, 75 mg cholesterol, 1 gm saturated fat, 506 mg sodium, 1 gm dietary fiber