Seared Scallops And Citrus Salad

A refreshing and elegant salad featuring perfectly seared scallops, colorful citrus, and crisp vegetables, dressed with a tangy tarragon yogurt vinaigrette.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

Dressing

2 tablespoons white balsamic vinegar

2 tablespoons extra-virgin olive oil

2 tablespoons plain Greek yogurt

2 tablespoons finely chopped fresh tarragon

½ teaspoon fine sea salt

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Salad

2 mandarin oranges

1 blood orange

1 Cara Cara orange

1 small pink grapefruit

2 medium watermelon radishes, peeled

1 medium fennel bulb, halved and cored

12 large sea scallops

¼ teaspoon fine sea salt

¼ teaspoon ground white pepper

1 tablespoon virgin coconut oil

1 cup lightly packed microgreens

Fennel fronds, for garnish

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Directions

For dressing, in a small bowl, whisk together vinegar, olive oil, yogurt, tarragon and ½ teaspoon salt until combined; set aside.
For salad, using a sharp knife, cut off and discard peel and pith from mandarin, blood and Cara Cara oranges and grapefruit. Cut oranges into thin slices; cut grapefruit into segments. Using a mandoline or sharp knife, thinly slice radishes and fennel bulb halves.
Pat scallops dry with paper towels; season with ¼ teaspoon salt and white pepper. In a large nonstick skillet, melt coconut oil over medium-high heat. Sear scallops for 1 to 2 minutes on each side or until lightly golden. Remove from heat.
To serve, on a large serving platter, arrange citrus, radishes, fennel and microgreens. Top with scallops. Garnish with fennel fronds, if desired. Serve with dressing.