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Pan-Seared Scallops, Citrus and Avocado Salad
Ronnie Woo
Nathan Congleton/TODAY
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Rating:
3.8333333 (6 rated)
Cook time:
Prep time:
Servings:
2

This is the perfect recipe for when you want something quick, easy and healthy. Scallops are an amazingly lean protein and easy to cook making this salad not only highly nutritious, but an easy throw-together dish. The crunchy endives add texture, the dressing is deceivingly creamy and the brightness from the citrus really ties everything together.

Technique tip: Cook the scallops in a searing hot pan. Once the scallops go into the pan, do not move them. Let them cook on their own undisturbed! Scallops cook very quickly so the high heat helps create that delicious brown crust while keeping them from overcooking.

Swap option: You can substitute shrimp for scallops, kale or spinach for endive or radicchio and any combination of citrus will work for this dish.

Ingredients

  • Miso-Tahini Dressing

    • 1/4 cup tahini
    • 2 tablespoons rice vinegar
    • 2 tablespoons white miso
    • 2 tablespoons soy sauce
    • 2 tablespoons fresh orange juice
    • 1/2 teaspoon fresh grated garlic or garlic powder
    • 2 tablespoons olive oil or toasted sesame oil
    • 1/2 cup water
  • Scallops

    • 2 tablespoons sunflower oil
    • 8 large scallops
    • Kosher salt and freshly ground black pepper
  • Salad

    • 3 endives, leaves separated
    • 1 head radicchio, leaves separated, torn into smaller pieces
    • 1 grapefruit, supremed or sliced
    • 2 oranges (navel, blood, etc.), supremed or sliced
    • 4-6 kumquats (optional), halved
    • 1 avocado, thinly sliced
    • 1 lemon, supremed and chopped
    • 1 tablespoon fresh chives, finely chopped

Preparation

For the miso-tahini dressing:

In a medium bowl, whisk together all dressing ingredients until well combined (for a smoother dressing, blend in a blender). Keep in refrigerator until ready to use.

For the scallops:

In a cast-iron skillet on medium-high heat, heat up the sunflower oil. Season the scallops with salt and ground black pepper and carefully place into the pan and let cook, undisturbed, for 3 minutes on each side.

For the salad:

Arrange the endive and radicchio onto a large plate, followed by the citrus and avocado. Place the scallops on top and sprinkle with the lemon pieces and chives. Drizzle dressing on top right before serving.

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Healthy dinner recipe: Make Ronnie Woo's pan-seared scallops

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