Seared Scallops with Grapefruit, Radish, Avocado Salad

Honor scallops with the bright, fresh ingredients in this dish.

October 4, 2017
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Mitch Mandel

Adapted from Paul Kita's new cookbook, A Man, A Pan, A Plan: 100 Delicious & Nutritious One-Pan Recipes You Can Make Right Now!

Pitied be the scallops swimming beneath a blanket of cream sauce tangled in tasteless pasta. Those Mollusks, mighty in briny flavor, have been strong-armed by overwhelming amounts of butter and salt.

More: 17 Healthy & Easy Fish Dinner Recipes

Honor those forgotten scallops with the bright, fresh ingredients in this dish.

Seared Scallops with Grapefruit, Radish, Avocado Salad
(Feeds: 2)

Ingredients:

  • 1 Tablespoon canola oil

  • 1/2 lb. dry-packed sea scallops, patted dry with paper towels

  • 1 grapefruit, peeled, slices into circles

  • 4 radishes, thinly sliced, plush 4 radish leaves, thinly slices

  • 1 avocado, thinly sliced

  • olive oil, for serving

Directions:

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1. In a cast-iron pan over high heat, add the canola oil. When the oil shimmers, season both sides of the scallops with salt and pepper and add them to the pan. Sear, untouched, until a crust forms on the bottom of the scallops, 1 to 2 minutes. Using tongs, flip and repeat. Set aside to rest.

2. On a serving plate, layer half the grapefruit, radishes, avocado, scallops, and radish leaves. Top with a drizzle of olive oil. Season with salt and pepper, if needed. Repeat on another plate.