Citrus Arugula Salad with Seared Scallops

6 steps · 45 min total

1. 01

   Prep the Vegetables

   Thinly slice the radishes and cucumber. Dice the green onion.
2. 02

   Make the Dressing

   In a bowl, squeeze the juice and pulp from half of the Cara Cara orange. Add salt and whisk until combined.
3. 03

   Assemble the Salad

   Add the radish and cucumber slices, along with the arugula, to the bowl with the dressing. Toss gently to coat.
4. 04

   Sear the Scallops

   Heat oil in a pan over high heat until it's shimmering. Place the scallops flat-side down in the hot pan.

   Don't overcrowd the pan; if you have more than a few scallops, work in batches to ensure the pan stays hot enough for a good sear.

5. 05

   Flip and Finish

   Once the scallops are in the pan, resist the urge to move them around. This allows them to form that deep brown crust you're looking for.

   After a couple of minutes, you can peek underneath one. When you see a caramel-colored crust, they're ready to flip. Continue cooking on the second side until they're opaque throughout but still tender.

6. 06

   Plate and Serve

   Arrange the salad on plates, then immediately place 4 scallops on top of each. Scallops can turn rubbery quickly, so serve them right away, making sure that beautiful caramel-colored crust is facing up.