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
Preparation
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.