Ingredients
Units
Scale
- 6 large sea scallops, cleaned and patted dry
- Juice of 1 lime
- 1/2 tsp salt
- 1 tbsp olive oil
- 1 ripe avocado, diced
- 1 small cucumber, peeled and thinly sliced
- 1 small red bell pepper, finely diced
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 teaspoon honey or maple syrup
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh mint, chopped
- Salt and pepper to taste
- Mixed greens or arugula for serving
Instructions
Prepare the Scallops
- Slice the scallops into thin rounds, about 1/4 inch thick. If you prefer, you can also cut them into small, bite-sized pieces, toss with lime juice, salt, and olive oil, set aside.
- Arrange the scallop slices on a plate and lightly season with salt and pepper.
Make the Citrus Dressing:
- In a small bowl, whisk together the lemon juice, lime juice, olive oil, and honey (or maple syrup) until well combined.
- Adjust the seasoning with salt and pepper to taste.
Prepare the Salad:
- In a medium bowl, gently toss together the diced avocado, sliced cucumber, diced red bell pepper, and red onion.
- Drizzle half of the citrus dressing over the salad and gently toss to coat.Assemble the Dish:
- Arrange a bed of mixed greens or arugula on two plates.
- Top each plate with the avocado and vegetable salad.
- Arrange the scallop slices on top of the salad.
Drizzle with Dressing:
- Drizzle the remaining citrus dressing over the scallops and salad.
- Garnish with chopped fresh basil and mint.
Serve and Enjoy:
- Serve immediately to enjoy the fresh, crisp flavors of this cold scallop dish.
Notes
If you prefer a slightly richer flavor, add a few crumbles of feta cheese or goat cheese on top.
Ensure that the scallops are very fresh and properly handled to ensure the best flavor and texture.
This Cold Scallop Salad with Citrus and Avocado is a refreshing and elegant dish that’s perfect for a light appetizer or a summer meal.
- Category: entrees, seafood, recipes