Pan-Seared Scallops with Citrus Avocado Salsa

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Pan-Seared Scallops with Citrus-Avocado Salsa

Serves 4


1 grapefruit (I squeezed the leftover juice into a cup to drink while I prepared the  meal..YUM!)

1 seedless tangerine & 2 tbsp. chopped cilantro (I got really distracted at Whole Foods, so I totally forgot these elements-but they would probably only make the recipe more delicious than it turned out to be)

2 tbsp. fresh squeezed lime (about 1 lime)

1/4 c. diced red onion

1 avocado



1 tbsp. olive oil

1.5 pounds scallops (I used frozen, but fresh are definitely best)


1. Using a paring knife, remove the peel and pith from the tangerine and grapefruit. Working over a large bowl, carefully cut between the membranes to release the segments and any juices. Add the avocado, red onion, cilantro, lime zest, and lime juice to bowl; gently toss to mix. Season with salt and black pepper to taste.

I can taste summer

2. If you’re using frozen scallops, place scallops in a colander and run lukewarm water over scallops until they defrost. Heat the oil in a large non-stick skillet over medium-high heat. Season the scallops with salt and black pepper to taste; sear until golden brown and just cooked through, 1 1/2 to 2 1/2 minutes a side.

3. Transfer 3 scallops to each of four serving plates. Spoon salsa over scallops, reserving 1/4 cup salsa for recipe number two.

Check back later today for part two of “Cook Once, Eat Twice”!


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