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Seared Scallops with Avocado and Daikon

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Seared Scallops with Avocado and Daikon Christopher Baker

Make this salad without plating anxiety: Treat the daikon rounds like a deck of cards and let them fall where they may.

Ingredients

Makes 4 servings

1/2 medium daikon (Japanese white radish; about 12 ounces) or 4 radishes, very thinly sliced on a mandoline
1 tablespoon white wine vinegar or white balsamic vinegar
1 tablespoon yuzu juice
Kosher salt
8 sea scallops (about 1 pound), side muscles removed
1 tablespoon olive oil, plus more for drizzling
1 avocado, very thinly sliced
1 tablespoon fresh lemon juice
1 teaspoon green yuzu kosho
1/2 teaspoon finely grated grapefruit zest
1 tablespoon fresh grapefruit juice
Ingredient info: Yuzu kosho, a paste made of yuzu zest, chiles, and salt, is available at Asian markets and online.

  1. Step 1

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

    Step 2

    Season scallops with salt. Heat 1 tablespoon oil in a large skillet over high heat until almost smoking. Add scallops and cook until seared and golden brown but still raw in the center, about 2 minutes per side; transfer to a plate. Let cool slightly, then slice each scallop crosswise into 3 rounds.

    Step 3

    将鳄梨在盘子;小雨用柠檬居ice and season with salt. Set scallops on avocado and dab them with yuzu kosho. Drizzle grapefruit juice and oil over, top with grapefruit zest, and season with salt. Arrange reserved daikon over scallops.

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Reviews (1)

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  • This was my first time working with Yuzu Kosho. It's intense! And I might have been a little heavy handed. So I just made sure each bite had some avocado to smooth it out. This is a very light starter; even doubling the scallops didn't turn it into an entree. The daikon is very fresh and surprisingly easy to eat with just the vinegar and yuzu juice. I have most of the ingredients left over, so I will make it with shrimp tomorrow and am looking forward to the yuzu bomb! And I think I'll add some grapefruit sections since I'm using the zest and juice.

    • jennifer39

    • New York, NY

    • 1/17/2020

Tags Salad Scallion Onion Root Vegetable Vegetable Avocado Daikon Starter Dinner Nut Free Gluten Free Dairy Free 30 Minutes or Less Sear Bon Appétit

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