Scallops with Orange, Avocado, and Jicama

Name: Scallops with Orange, Avocado, and Jicama
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 firm-ripe avocado, diced; 3 Tbsps butter; 4 dill sprigs; 1 Tbsp chopped fresh dill; 118 milliliters finely diced jicama; 1 Tbsp lemon juice; 2 Tbsps olive oil; 1 orange, such as Cara Cara*, blood, or navel; 2 radishes, halved and thinly sliced; 4 servings Salt and pepper; 454 grams 12 dry-packed sea scallops (about; 1 small shallot, finely chopped; 8 smalls Yukon Gold potatoes, thinly sliced

For $1.67 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 402 calories, 10g of protein, and 20g of fat each. If you have firm-ripe avocado, butter, salt and pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 30 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

In a large nonstick frying pan, spread potatoes evenly.

Ingredients you will need

Potato

Spread

Equipment you will use

Frying Pan

Add butter and 3/4 cup water. Cook over medium-high heat, partially covered, until water evaporates and potatoes are soft, 8 to 10 minutes. Uncover, reduce heat to medium, and cook, stirring occasionally, until potatoes just begin to turn golden on the edge, about 5 minutes. Season lightly with salt and pepper and keep warm over low heat.

Ingredients you will need

Salt And Pepper

Potato

Butter

Water

Meanwhile, with a small, sharp knife, cut ends off orange and set on a cut side. Following the fruit's curve, slice off peel and white pith.

Ingredients you will need

Orange

Fruit

Equipment you will use

Knife

Cut orange between inner membranes to release segments; discard membranes. Finely dice segments and put in a medium bowl. Stir in jicama, shallot, radishes, avocado, dill, and lemon juice. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Radish

Avocado

Shallot

Jicama

Orange

Dill

Equipment you will use

Bowl

Heat a large, heavy frying pan (not nonstick) over high heat. Season scallops with salt and pepper. Swirl in oil and heat until just beginning to smoke. Sear scallops until browned, about 1 minute. Turn and sear until just cooked through, about 30 seconds more.

Ingredients you will need

Salt And Pepper

Scallops

Cooking Oil

Equipment you will use

Frying Pan

Divide potatoes among 4 wide, shallow bowls. Arrange 3 scallops in each bowl and spoon on some jicama and orange mixture. Top bowls with bits of dill.

Ingredients you will need

Potato

Scallops

Jicama

Orange

Dill

Equipment you will use

Bowl

*Any orange works in this dish, but the Cara Cara holds its shape especially well when diced.

Ingredients you will need

Orange

Equipment

Frying Pan

Knife

Bowl

Ingredients

Servings:

firm-ripe avocado, diced 3Tbsps

butter 4

dill sprigs 1Tbsp

chopped fresh dill 118milliliters

finely diced jicama 1Tbsp

lemon juice 2Tbsps

olive oil 1

orange, such as Cara Cara*, blood, or navel 2

radishes, halved and thinly sliced 4servings

Salt and pepper 454grams

12 dry-packed sea scallops (about 1small

shallot, finely chopped 8smalls

Yukon Gold potatoes, thinly sliced

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are great choices for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Hindsight Wines Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.