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© Meredith Corporation. All rights reserved. Used with permission.
In large bowl, combine chopped escarole, mandarin oranges, fennel and avocado.
Whisk together 3 tablespoons reserved mandarin liquid, minced shallot, lemon juice, sugar, salt and pepper. Slowly whisk in 3 tablespoons oil.
Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add scallops to pan and cook 1 1/2 to 2 minutes per side. Top salad with scallops and drizzle with citrus dressing; toss to coat.