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SCALLOP SALAD WITH FRESH ORAGE, BASIL AND AVOCADO SALSA

May 30, 2020 By The Neon Kitchen Leave a Comment

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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.
Print Recipe

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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Filed Under: All Recipes, Lunch Tagged With: avocado, Salad, Orange, Scallops, Spinach, Vegetarian

Previous Post: « BLACK GARLIC AND SAUTÉED MUSHROOM PASTA
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