Seared Scallop Salad

Chef Jamie Leeds - Hank's Oyster Bar, Washington, D.C.


12 large dry sea scallops
Salt and freshly ground black pepper
Olive oil or clarified butter for sautéing
2 bunches watercress, washed and dried
1 bunch arugula, washed and dried
1 avocado, peeled and sliced
12 yellow-pear tomatoes
12 cherry tomatoes
1 ruby-red grapefruit, peeled and separated into sections
1/2 cup lemon juice, fresh squeezed
1 cup extra-virgin olive oil

Season the scallops with salt and pepper. Heat a sauté pan to medium and add the olive oil or clarified butter. Sauté scallops briefly on each side. Remove from pan and set aside. Toss the watercress and arugula with the sliced avocado, tomatoes, grapefruit sections, lemon juice, and olive oil. Divide the salad onto four plates and place 3 scallops on each salad.