Why This Recipe Works

Seared scallops turned this easy salad into an elegant entrée, perfect for weeknight entertaining.

Before You Begin

We recommend buying “dry” scallops, which don't have chemical additives and taste better than “wet.” Dry scallops will look ivory or pinkish; wet scallops are bright white.

Instructions

Grate ½ teaspoon zest from 1 orange; set aside. Cut away peel and pith from oranges and grapefruit. Holding fruit over bowl, use paring knife to slice between membranes to release segments; set aside.

Pat scallops dry with paper towels. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking, about 2 minutes. Sprinkle scallops all over with ¾ teaspoon salt. Add half of scallops, flat side down, in single layer around circumference of skillet; cook until browned, about 2 minutes per side. Transfer scallops to plate and tent with foil. Repeat with 1 tablespoon oil and remaining scallops.

Whisk shallot, vinegar, mustard, tarragon, orange zest, remaining ¼ cup oil, and remaining ¼ teaspoon salt together in large bowl. Add arugula and toss to coat. Add avocados, oranges, and grapefruit and toss gently to combine. Serve scallops over individual portions of salad.