Name: Seared Scallop Salad with Balsamic Roasted Grapes, Avocado & Feta
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 avocados; 1 ½ (113 g) pkg crumbled feta cheese; 1 ½ English cucumbers; 0.68 kg red grapes; 1.02 kg sea scallops; 2 shallots; 3 (142 g) pkg spring mix (mixed greens); balsamic vinegar; black pepper; Dijon mustard; extra virgin olive oil; salt

Seared Scallop Salad with Balsamic Roasted Grapes, Avocado & FetaSeared Scallop Salad with Balsamic Roasted Grapes, Avocado & Feta — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

3 avocados

1 ½ (113 g) pkg crumbled feta cheese

1 ½ English cucumbers

0.68 kg red grapes

1.02 kg sea scallops

2 shallots

3 (142 g) pkg spring mix (mixed greens)

balsamic vinegar

black pepper

Dijon mustard

extra virgin olive oil

salt

Instructions

Preheat oven to 205°C (400°F).

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Divide grapes between two large baking dishes; drizzle with oil and vinegar, then season with salt. Toss to coat and spread out in an even layer.

Place baking dishes in the oven (it doesn't have to be fully heated) and roast until grapes begin to swell, 15-20 minutes.

Meanwhile, peel and mince shallots. Place in a large bowl along with oil, vinegar, Dijon, salt, and pepper; whisk to combine the dressing.

Trim and halve cucumbers lengthwise, then cut crosswise into thin half-moons. Add to the bowl with the dressing and set aside.

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

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add scallops in a single layer and cook until they develop a nice sear and are opaque throughout, 1½-2 minutes per side. Once done, transfer to a clean plate and loosely cover with aluminum foil.

When the grapes are done, remove from oven and set aside to cool slightly, 5 minutes.

While the grapes are cooling, halve and pit avocados; using a spoon, scoop out the flesh and medium dice. Add to the bowl with the dressing along with the mixed greens and feta; toss to combine the salad.

To serve, divide salad between plates or bowls; top with grapes and scallops. Enjoy!

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