Name: Scallop Zucchini Noodle Salad with Spinach, Radish & Citrus Dressing
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 avocados; 1 ½ (142 g) pkg baby spinach; 1 ½ English cucumbers; 3 (2 ½ cm) pieces ginger root; 1 ½ oranges; 1 ½ bunches radish; 1.02 kg sea scallops; 6 medium zucchini squash; apple cider vinegar; black pepper; extra virgin olive oil; salt; sesame seeds

Scallop Zucchini Noodle Salad with Spinach, Radish & Citrus DressingScallop Zucchini Noodle Salad with Spinach, Radish & Citrus Dressing — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 avocados

1 ½ (142 g) pkg baby spinach

1 ½ English cucumbers

3 (2 ½ cm) pieces ginger root

1 ½ oranges

1 ½ bunches radish

1.02 kg sea scallops

6 medium zucchini squash

apple cider vinegar

black pepper

extra virgin olive oil

salt

sesame seeds

Instructions

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Zest oranges into a small bowl and set aside. Juice oranges into a large bowl.

Peel and mince or grate ginger; add to the bowl with the orange juice along with oil, vinegar, and salt. Whisk to combine the dressing and set aside.

Trim zucchini and, using a julienne (or regular) peeler, peel into thin noodles.

Preheat a large skillet over medium-high heat. Once it is hot, add oil and swirl to coat the bottom.

Add zucchini noodles and salt to the skillet; cook, stirring occasionally, until just tender, 3-4 minutes. Transfer noodles to the bowl with the dressing and toss to coat. (Reserve skillet for later use.)

Trim and thinly slice radishes. Trim and medium dice cucumbers. Add both to the bowl with the zucchini noodles and set aside.

Pat the scallops dry with paper towels and place on a large plate; rub with oil and season with salt and pepper on both sides.

Return the skillet to medium-high heat.

Once the skillet is hot, add scallops in a single layer; cook until they develop a nice sear and are opaque throughout, 1½-2 minutes per side. Work in batches if necessary. Once done, transfer to a clean plate.

Meanwhile, add spinach to the bowl with the zucchini and toss to combine the salad.

Halve and pit the avocados. Slice thinly while still in skin, then scoop out.

To serve, divide salad between plates or bowls and top with avocado, scallops, orange zest, and sesame seeds. Enjoy!

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