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Scallop, Orange, and Avocado Salad

Ensalada de Callos, Naranja y Aguacate
This pretty scallop salad is typical of specialties found along the Mexican seacoast.
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Ingredients

Makes 4 servings

  • ¾ pound about 80 tiny bay scallops
  • 1 tablespoon plus 2 teaspoons fresh lime juice
  • 4 cups finely shredded romaine lettuce
  • 1 large avocado Hass variety preferred, peeled and cut into 1⁄2-inch dice
  • 1 orange peeled and cut into 1⁄2-inch pieces
  • 1 serrano chile stemmed and finely chopped with seeds
  • 2 tablespoons chopped fresh cilantro
  • 3 teaspoons light olive oil or vegetable oil
  • 1 teaspoon white wine vinegar
  • ½ teaspoon salt or to taste

Instructions

  • In a medium saucepan, bring about 1 quart of water to a boil.
  • Add the scallops, reduce the heat to low, and cook the scallops until just opaque throughout, 45 to 50 seconds.
  • (Do not overcook.
  • ) Cool under running water.
  • Drain well, and put in a bowl.
  • Stir in 1 tablespoon of the lime juice.
  • Set aside.
  • In a large bowl, put the lettuce, avocado, orange, serrano, cilantro, and the reserved scallops.
  • Add the remaining 2 teaspoons of lime juice, oil, vinegar, and salt.
  • Toss gently to coat the salad with the dressing.

Notes & Wine Advice

Serve at once.
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Course; Fruit / Salad
Cuisine; Mexican