Seared Scallops with Avocado and Daikon
An elegant Japanese-inspired dish featuring perfectly seared sea scallops served with thinly sliced daikon radish and creamy avocado, dressed with a bright citrus mixture of yuzu, grapefruit, and lemon.
Ingredients
- •½ medium daikon
- •1 tablespoon white wine vinegar
- •1 tablespoon yuzu juice
- •1 to taste Kosher salt
- •8 piece sea scallops
- •1 tablespoon olive oil
- •1 whole avocado
- •1 tablespoon fresh lemon juice
- •1 teaspoon green yuzu kosho
- •½ teaspoon grapefruit zest
- •1 tablespoon fresh grapefruit juice
- •Yuzu kosho
- •yuzu zest
- •chiles
- •salt
- •
Cooking Instructions
- 1.
Toss daikon, vinegar, and yuzu juice in a medium bowl; season with salt. Set aside.
5 min
- 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.
10 min
- 3.
Divide avocado among plates; drizzle with lemon juice 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.
5 min