Ingredients
- 1 1 zested (and reserved) grapefruit, supremed endend
- 1 1 zested (and reserved) Mandarin orange, supremed endend
- 1 1 zested (and reserved) orange, supremed endend
- Salt and Fresh ground pepper, to taste endend
- 1/2 cup 1/2 cup extra virgin olive oil endend
- 1 Tablespoon 1 Tablespoon peeled ginger, minced endend
- 1 Tablespoon 1 Tablespoon sliced chiles (serranos, jalapenos) endend
- 8 8 leaves Thai basil, chiffonade endend
- 8 8 leaves mint, chiffonade endend
- 8 8 leaves cilantro, chiffonade endend
- 2 2 medium avocados endend
- 2 teaspoons 2 teaspoons fresh lime juice endend
- 1 lb. 1 lb. Alaska Weathervane scallops endend
- 2 Tablespoons 2 Tablespoons canola oil endend
- 2 Tablespoons 2 Tablespoons butter endend
- 1/4 cup 1/4 cup toasted cashews endend
- Spicy baby greens or sprouts for garnish endend
Servings:
Units:
Instructions
- Citrus Salad:
- Cut the citrus segments into small pieces. Season with salt and pepper. Combine citrus with zest, ginger and chiles. Drizzle with olive
- oil; reserve. At time of serving toss with basil, mint and cilantro.
- Avocado Puree:
- Scoop the flesh from the avocado. Mix in a blender with lime juice until smooth.
- Scallops:
- Season scallops with salt and pepper. Saut in canola oil over medium heat until golden on one side. Add butter and let brown lightly. Turn
- scallops over; cook to an even golden brown.
- To serve, place a few dollops (1/4 cup) of avocado pure to one side of each of 4 plates. Arrange scallops over pure. Evenly distribute
- citrus salad. Sprinkle with toasted cashews. Garnish with a few sprigs of spicy baby greens.
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