DIRECTIONS

Preheat oven to 400 F.

In a large mixing bowl combine pea shoots, avocado and the lime juice. Toss with salt and pepper and set aside while scallops are cooked.

To cook scallops:
1. Remove the side muscle and liberally season with salt and pepper. Lightly coat sauté pan with olive oil. When the oil just begins to smoke, place 4 scallops flat side down and cook for at least two minutes.
2. After the scallops have browned, remove from pan and place on a baking sheet, then repeat process for the next 4. Place the baking sheet in preheated oven for another two minutes.
3. When all the scallops are done (and still translucent in the middle), place on a cutting board and cut each scallop into quarters. In large bowl, toss scallops with the pea shoots, avocado, lime juice and extra virgin olive oil. The avocado will create a “sauce” on the greens and scallops. Add the grapes and toss once. Salt and pepper to taste.

Ingredients

1 pound fresh sea scallops (U10s, or 10 per pound in size)
8 ounces pea shoots
2 ripe avocados, diced to 1/2 inch size
1 lime
20 California red seedless grapes
extra virgin olive oil, to taste
salt and pepper, to taste

DIRECTIONS

Preheat oven to 400 F.

In a large mixing bowl combine pea shoots, avocado and the lime juice. Toss with salt and pepper and set aside while scallops are cooked.

To cook scallops:
1. Remove the side muscle and liberally season with salt and pepper. Lightly coat sauté pan with olive oil. When the oil just begins to smoke, place 4 scallops flat side down and cook for at least two minutes.
2. After the scallops have browned, remove from pan and place on a baking sheet, then repeat process for the next 4. Place the baking sheet in preheated oven for another two minutes.
3. When all the scallops are done (and still translucent in the middle), place on a cutting board and cut each scallop into quarters. In large bowl, toss scallops with the pea shoots, avocado, lime juice and extra virgin olive oil. The avocado will create a “sauce” on the greens and scallops. Add the grapes and toss once. Salt and pepper to taste.

Notes

This is a Gluten-free recipe
This is a Clean-eating recipe
This is a Paleo recipe
This is a Dairy-free recipe
This is a Healthy-fats recipe

Servings

4 servings

Serving Suggestions

To Serve: Plate onto 4 small plates, equally distributing the pea shoots onto each plate first, then topping the pea shoots with the remainder of the salad. Serve immediately.