I love fruit on my summer salads. I know that isn’t a universally shared opinion (LJ hates it), but damn I think it’s delicious. A sweet surprise if you will.
The orange, basil and avocado salsa is terrific and adds a touch of unexpected to your usual salad routine.
Scallop Salad with Fresh Orange, Basil and Avocado Salsa
Servings: 4
Ingredients
Orange Salsa
- 4 large oranges, peeled
- 2 avocados, peeled and cut into ¼” cubes
- 1 shallot, minced
- 2 cherry hot red peppers, unseeded and minced
- ¼ c fresh basil, cut into long, thin ribbons
- ½ tsp kosher salt
- a few passovers of freshly ground pepper
Salad Base
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 12 oc baby spinach
Scallops
- 28 fresh scallops, patted dry and seasoned with a little salt and pepper
- 1 tbsp olive oil
Instructions
Orange Salsa
- Cut the peel off of the oranges with a knife and remove any tough portions from the core. Cut into ½” cubes and place in a large bowl.
- Add the avocados, shallot, peppers, basil, salt and pepper into the bowl and gently stir to combine. Place in the fridge while assembling the rest of the salad
Quinoa
- Cook quinoa using these simple instructions
Scallops
- Heat a cast iron skillet. Add the olive oil and heat until oil is very hot. Carefully place each scallop in the skillet starting at the top at the edge, and working your way clockwise in a spiral to the center of the skillet. Let scallops cook completely undisturbed for 2 minutes and then flip them over starting with the first scallop you put in the skillet. Cook the second side for an additional 2 minutes and remove from heat.
Bowl Assembly
- Place 3 ounces of spinach in the bottom of each bowl serving bowl and top with a serving of quinoa. Dish out a serving of the salsa on top and finish with the sautéed scallops. Serve immediately and enjoy!
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