Hot Scallop Salad With Blood Oranges
|Butter crunch head/Any lettuce||1 , torn into small pieces|
|Olive oil||1 Tablespoon|
|Shallot||2 , peeled and thinly sliced|
|Jicama||8 Ounce, peeled and sliced into 1 x 2 inch strips|
|Blood orange||2 , peeled and cut into fans|
|Avocado||1 , peeled and thinly sliced|
|Balsamic vinegar||2 Tablespoon|
Spin or pat lettuce dry, tear into small pieces and arrange in a salad bowl.
In a saute pan or skillet, heat oil over medium heat.
Add shallots and cook 3 to 4 minutes.
Add scallops; stir and cook for 1 minute.
Add jicama, oranges, avocado, and vinegar; cover and cook for 2 to 3 minutes just until hot through.
Heap on top of lettuce, serve at once.