Name: Seared Scallops with Avocado and Daikon
Yield: Makes 4 servings
Ingredients: 1/2 medium daikon (Japanese white radish; about 12 ounces) or 4 radishes, very thinly sliced on a mandoline; 1 tablespoon white wine vinegar or white balsamic vinegar; 1 tablespoon yuzu juice; Kosher salt; 8 sea scallops (about 1 pound), side muscles removed; 1 tablespoon olive oil, plus more for drizzling; 1 avocado, very thinly sliced; 1 tablespoon fresh lemon juice; 1 teaspoon green yuzu kosho; 1/2 teaspoon finely grated grapefruit zest; 1 tablespoon fresh grapefruit juice; Ingredient info: Yuzu kosho, a paste made of yuzu zest, chiles, and salt, is available at Asian markets and online.

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Seared Scallops with Avocado and DaikonChristopher Baker

Make this salad without plating anxiety: Treat the daikon rounds like a deck of cards and let them fall where they may.

Recipe information

Yield
Makes 4 servings

Ingredients

1/2 medium daikon (Japanese white radish; about 12 ounces) or 4 radishes, very thinly sliced on a mandoline

1 tablespoon white wine vinegar or white balsamic vinegar

1 tablespoon yuzu juice

Kosher salt

8 sea scallops (about 1 pound), side muscles removed

1 tablespoon olive oil, plus more for drizzling

1 avocado, very thinly sliced

1 tablespoon fresh lemon juice

1 teaspoon green yuzu kosho

1/2 teaspoon finely grated grapefruit zest

1 tablespoon fresh grapefruit juice

Ingredient info: Yuzu kosho, a paste made of yuzu zest, chiles, and salt, is available at Asian markets and online.

Preparation

Step 1
Toss daikon, vinegar, and yuzu juice in a medium bowl; season with salt. Set aside.
Step 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.
Step 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.