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Sautéed Sea Scallops with Citrus Salad and Avocado

This recipe is extraordinarily flavorful and healthful! Not only are scallops a good source of omega-3s and protein, the addition of citrus, extra virgin olive oil, chili peppers, ginger and fresh herbs offer a diverse variety of antioxidants. Despite its many ingredients, this scallop salad is easy to prepare - and the colorful, tasty result will reward diners' eyes and palates. CHEF'S TIP: To supreme the fruits, remove the remaining skin, pith, membranes and seeds, and separate its segments. Click here for supreme instructions and video. To chiffonade the herbs, stack the leaves, roll them tightly, then slice perpendicular to the roll. This recipe comes to us from Executive Chef Ben Pollinger of New York City’s Oceana restaurant.
Yield: Serves 4
Total Time: 24 min
Prep: 20 min
Cook: 4 min
Additional:
Ingredients
1 grapefruit, finely zested (reserve zest) and supremed
1 Mandarin orange, finely zested (reserve zest) and supremed
1 orange, finely zested (reserve zest) and supremed
Salt and fresh ground pepper, to taste
1 tablespoon peeled ginger, minced
1 tablespoon sliced chilies (serranos, jalapenos)
8 leaves Thai basil, chiffonade8 leaves mint, chiffonade
8 leaves cilantro, chiffonade
2 medium avocados
2 teaspoons fresh lime juice
2 tablespoons butter
1/4 cup toasted raw cashews
Spicy baby greens or sprouts for garnish
Preparation
1.  Make citrus salad: Cut the citrus segments into small pieces. Season with salt and pepper. Combine citrus with zest, ginger and chilies. Drizzle with olive oil; reserve. Just before serving, toss with basil, mint and cilantro.
2.  Make avocado puree: Scoop the flesh from the avocado. Mix in a blender with lime juice until smooth.
3.  Cook scallops: Season scallops with salt and pepper. Sauté in canola oil over medium heat until golden on one side. Add butter and let brown lightly. Turn scallops over; cook to an even golden brown.
4.  To serve, place a few dollops (1/4 cup) of avocado purée to one side of each of 4 plates. Arrange scallops over purée. Evenly distribute citrus salad, sprinkle with toasted cashews, and garnish with a few sprigs of spicy baby greens.
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