Seared Scallops with Avocado and Daikon

Name: Seared Scallops with Avocado and Daikon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 avocado, very thinly sliced; 1 mediums daikon (Japanese white radish; about 12 ounces) or 4 radishes, very thinly sliced on a mandoline; 1 teaspoons finely grated grapefruit zest; 1 Tbsp fresh grapefruit juice; 4 servings Kosher salt; 1 Tbsp fresh lemon juice; 1 Tbsp olive oil, plus more for drizzling; 454 grams sea scallops (about , side muscles removed; 1 Tbsp white wine vinegar or white balsamic vinegar; 1 teaspoon green yuzu kosho; 1 Tbsp yuzu juice

One portion of this dish contains roughly 1g of protein, 11g of fat, and a total of 126 calories. This recipe serves 4. A mixture of kosher salt, olive oil, sea scallops, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free, primal, and whole 30 diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Toss daikon, vinegar, and yuzu juice in amedium bowl; season with salt. Set aside.

Ingredients you will need

Yuzu Juice

Vinegar

Daikon Radish

Salt

Equipment you will use

Bowl

Season scallops with salt.

Ingredients you will need

Scallops

Salt

Heat 1 tablespoonoil in a large skillet over high heat untilalmost smoking.

Equipment you will use

Frying Pan

Add scallops and cook untilseared and golden brown but still raw inthe center, about 2 minutes per side;transfer to a plate.

Ingredients you will need

Scallops

Let cool slightly, thenslice each scallop crosswise into 3 rounds.

Ingredients you will need

Scallops

Divide avocado among plates; drizzlewith lemon juice and season with salt. Setscallops on avocado and dab themwith yuzu kosho.

Ingredients you will need

Lemon Juice

Avocado

Salt

Yuzu

Drizzle grapefruit juiceand oil over, top with grapefruit zest, andseason with salt. Arrange reserved daikonover scallops.

Ingredients you will need

Grapefruit Zest

Grapefruit

Scallops

Salt

Cooking Oil

Equipment

Bowl

Frying Pan

Ingredients

Servings:

avocado, very thinly sliced 1mediums

daikon (Japanese white radish; about 12 ounces) or 4 radishes, very thinly sliced on a mandoline 1teaspoons

finely grated grapefruit zest 1Tbsp

fresh grapefruit juice 4servings

Kosher salt 1Tbsp

fresh lemon juice 1Tbsp

olive oil, plus more for drizzling 454grams

sea scallops (about , side muscles removed 1Tbsp

white wine vinegar or white balsamic vinegar 1teaspoon

green yuzu kosho 1Tbsp

yuzu juice

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops can be paired with Chardonnay, Chenin Blanc, and Pinot Noir. 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. One wine you could try is Hanna Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 16 dollars.