Hy-Vee Recipes and Ideas

Directions

1. Step1
   For the salad, in a large bowl, toss the radishes, fennel, bell pepper, jalapeno, cilantro, mint and green onions; fold in avocado.
2. Step2
   Using a sharp knife, peel the grapefruit and tangerine, removing all of the bitter white pith. Working over the bowl, cut between the membranes and release the sections into a separate bowl. Squeeze the membranes over the bowl. Add the citrus sections to the radish salad and reserve the juice in the bowl. Add 2 tablespoons of olive oil and the lemon juice to the bowl and season the dressing with salt and pepper.
3. Step3
   Toss the spring greens with a couple tablespoons of dressing and place the remainder dressing on the radish salad. Set aside.
4. Step4
   For the scallops, heat the butter and oil in a 12- to 14-inch saute pan over high heat. Season the scallops with salt and pepper.
5. Step5
   Once the fat begins to smoke, gently place the scallops in the pan, making sure they are not touching each other. Sear the scallops for 1 minute on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Remove scallops from pan and squeeze with lemon.
6. Step6
   To serve, place 1 cup spring greens on four separate plates, top with 3 scallops. Top scallops with radish citrus salad; serve immediately.