Scallops: 85g (3 oz, about 3 large), Fennel bulb: 100g (1 cup, thinly sliced), Orange: 75g (1/2 medium, segmented), Grapefruit: 75g (1/2 medium, segmented), Mixed greens: 30g (1 cup), Avocado: 50g (1/4 medium, sliced), Olive oil: 10ml (2 tsp), Lemon juice: 10ml (2 tsp), Dijon mustard: 5g (1 tsp), Honey: 5g (1 tsp), Fennel fronds: 5g (1 tbsp, chopped), Black pepper: to taste
1. Make dressing: Whisk together 5ml olive oil, 10ml lemon juice, 5g Dijon mustard, and 5g honey. 2. Prepare salad: In a bowl, combine 100g sliced fennel, 75g orange segments, 75g grapefruit segments, 30g mixed greens, and 5g chopped fennel fronds. Toss with half the dressing. 3. Cook scallops: Pat 85g scallops dry, season with black pepper. Heat 5ml olive oil in a pan over high heat and sear scallops for 1-2 minutes per side until golden and just cooked through. 4. Serve: Arrange salad on plate, top with 50g sliced avocado and seared scallops. Drizzle with remaining dressing.
