PAN-SEARED SCALLOPS AND AVOCADO SALSA

PAN-SEARED SCALLOPS AND AVOCADO SALSA image

Yield 6 servings

Number Of Ingredients 16

Salsa:
2 teaspoons lime zest
1/4 cup fresh lime juice (juice of 4 to 5 limes)
3 medium garlic cloves, minced
3/4 teaspoon red pepper flakes
1 teaspoon ground cumin
Kosher salt and freshly ground balck pepper
6 tablespoons olive oil
2 ripe medium tomatoes halved, seeded, then cut into 1/2 in cubes
1/4 cup copped red onion
1/4 cup chopped cilantro
Scallops and Mixed Greens:
18 large sea scallops, side muscles removed and discarded
Olive oil
Kosher salt and freshly ground black pepper
4 cups mixed greens such as a mesclun mixture

Steps:

For salsa: Whisk together in a small bowl lime zest and juice garlic, red pepper flakes, cumin, 1 teaspoon salt, several grinds of black pepper, and olive oil. Place avocados, tomatoes and red onion in a medium nonreactive bowl, then pour half of the dressing over them nd toss gently to combine. Reserve remaining dressing for tossing with the lettuce greens. Season salsa with more salt if desired. (Salsa and vinaigrette can be prepared 5 hours ahead; cover and refrigerate.) At serving time add cilantro to salsa and mix will. To cook scallops and assemble salad: Pat scallops dry. Place in a large, heavy skillet (cast iron works particularly well) over medium high heat. Add enough oil to coat the bottom of the pan lighty. When hot and just beginning to smoke add enough scallops to fit comfortable in a single layer. Saute until cooked through to the centers, 2 to 2 1/2 minutes per side. Salt and pepper and remove to a side dish. Toss lettuce greens with just enough of the remaining dressing to coat lightly. Season with salt and pepper. Divide greens and mound high in the center of places. Surround each mound of salad with scallops equidistant from each other. Spoon some salsa between the scallops on the plate. Drizzle remaining vinaigrette over the scallops.