Scallop Zucchini Noodle Salad with Spinach, Radish & Citrus Dressing

Directions

1. Wash and dry all fresh produce and prepare the vegetables needed for the salad.
2. In a small bowl, zest the orange and set the zest aside. Squeeze the juice of the orange into a medium bowl.
3. Peel and grate or mince the ginger and add it to the orange juice along with olive oil, apple cider vinegar, and salt. Whisk until the dressing is smooth and set aside.
4. Trim the zucchini and, using a julienne peeler or a regular peeler, cut them into thin noodle-like strips.
5. Heat a skillet over medium-high heat and add a little oil to coat the bottom. Add the zucchini noodles and a pinch of salt; cook briefly, stirring, until just tender, about 2 minutes.
6. Transfer the zucchini noodles to the bowl with the dressing and toss to coat, then set aside.
7. Trim and slice the radishes and chill the cucumber. Add both to the zucchini bowl and set aside.
8. Return the skillet to medium-high heat and prepare the scallops. Pat dry, rub with oil, and season with salt and pepper on both sides.
9. When the skillet is hot, lay the scallops in a single layer and sear until a crust forms and they are opaque through, about 1½–2 minutes per side. Move to a clean plate when done.
10. Add the spinach to the salad bowl with the zucchini and toss to combine. Slice the avocado thinly while keeping the skin on, then scoop out the flesh.
11. To serve, divide the salad onto plates, top with avocado slices and seared scallops, sprinkle the orange zest, and finish with sesame seeds.