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Scallop Salad with Mango, Avocado & Yuzu-Ginger Dressing Copy

Light, refreshing, and elegant - a perfect summer seafood dish.

Prep Time:

20 Minutes

Cook Time:

4 - 5 minutes

Yield:

Serves 2

Ingredients

  • 8 fresh sea scallops,

  • 1 ripe mango, diced

  • 1 ripe avocado, diced

  • 4 radishes, thinly sliced

  • 4 cups mixed greens (arugula, spinach, and/or watercress)

  • 2 tbsp olive oil (for searing)

  • Sea salt & pepper, to taste

  • 1 ripe peach - optional

Dressing

  • 2 tbsp yuzu juice

  • 1 tbsp fresh orange juice + 1 tsp zest

  • 1 tsp grated fresh ginger

  • 2 tbsp olive oil

  • 1 tbsp Dijon mustard

  • 1 tbsp white balsamic vinaigrette

  • 1 tsp honey (optional)

  • Pinch of sea salt

  • 1 tsp minced jalapeño - optional

  • Make the dressing: Whisk together ingredients - adjust with salt & pepper

  • Sear the scallops: Pat scallops dry and lightly press to achieve uniform thickness. Season with salt & pepper. Heat olive oil in a skillet, once hot, sear 1–2 minutes per side until golden.

  • Assemble the salad: Toss greens with vinaigrette. Layer greens, mango, avocado, and radish.

  • Finish: Top with scallops, serve immediately.

Preparation

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