Sesame Scallops with Blood Orange and Avocado Salsa

So, today I was walking down Montana Ave. in Santa Monica and there was a guy selling produce...I bought a few avocados and some blueberries from him...later, went to the grocery store and there were some really gorge blood oranges on display. Then the little mouse inside my brain started running on its little wheel...and I came up with this super-healthy, and I must say, super-delish dinner. It's light but full of flavor.

6 large sea scallops, rinsed, dried, and feet removed
black sesame seeds
salt and pepper
E.V.O.O.
1/2 Avocado, roughly diced
2 blood oranges, segmented
1/2 lemon
1 shot Tabasco
1 English cucumber, cut into long julienne
1 teaspoon toasted sesame oil
1 Tablespoon citrus champagne vinegar


1. Combine blood orange, avocado, juice of half a lemon, Tabasco, and a tiny pinch of salt. Mix and set aside.

2. In another bowl, combine cucumber, sesame oil, vinegar, another little pinch of salt, and few grinds of pepper. This will be the bed for the scallops, so plate the cucumber on two plates.

3. Heat up 1 Tablespoon (or so) of olive oil in pan over medium heat until rippling. (This step is key to good scallops--you've GOT to get that pan HOT).

4. Sprinkle scallops with salt, pepper, and sesame seeds. Put in pan and don't touch. Cook on that side for about 1 1/2 minutes, flip. Cook on that side for another minute or so. Take off heat and put 3 scallops on each plate on top of the cukes.

5. Top with the blood orange and avacado salsa.

Serves 2.

Printable version here.