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🥗 Crispy Scallops on Radicchio-Avocado Salad

297 kcal · 30 min · 4 servings

Ingredients

• 1 tbsp hazelnut kernels
• 1 large radicchio
• 2 avocados
• peel and juice of 1 lime
• 2 tsp nut oil
• salt
• pepper from the mill
• 8 scallops
• 2 tsp oil
• 1 clove garlic

Instructions

1. 1. Roughly chop the hazelnuts.
2. 2. Toast the nuts in a dry pan until they smell fragrant.
3. 3. Rinse the radicchio leaves under running water.
4. 4. Cut the leaves into thin strips.
5. 5. Rinse the cut leaves again.
6. 6. Dry the vegetables thoroughly, ideally using a salad spinner.
7. 7. Cut the avocados in half lengthwise and remove the pit.
8. 8. Peel the avocados and slice the flesh into wedges.
9. 9. Drizzle the avocado wedges with some lime juice to prevent browning.
10. 10. Squeeze the lime and grate some zest.
11. 11. Whisk lime juice, lime zest, nut oil, salt, and pepper to make a sauce.
12. 12. Rinse the scallops under cold water.
13. 13. Pat the scallops dry with a kitchen towel.
14. 14. Heat oil in a frying pan.
15. 15. Fry the scallops in the pan for 3 minutes.
16. 16. Peel the garlic and press it directly into the pan.
17. 17. Season the scallops and garlic with salt and pepper.
18. 18. Distribute the radicchio and avocado onto the plates.
19. 19. Drizzle the salad with the vinaigrette.
20. 20. Place the fried scallops on top of the salad.

Nutrition per serving

• kcal: 297
• Protein: 14 g · Fett/Fat: 22 g · Carbs: 11 g