It's July, and our minds are filled with thoughts of family barbecues with delicious seafood, summer salads and fresh blueberries. These summer delights are wonderful on their own , but this recipe takes on combining fruit with scallops and veggies to create sweet and tangy bite.
Citrus Avocado Salad with Blueberry BBQ Scallops
Ingredients:
For the BBQ Sauce:
1 cup diced red onion
2 cloves of garlic, minced
1 teaspoon chili powder
1/2 teaspoon smoked paprika
2 cups (11-12 oz) fresh blueberries
1 1/2 cups ketchup
1/2 cup light brown sugar, packed
1/2 cup apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons dark molasses
1/2 teaspoon black pepper
For the Salad:
6 cups mixed salad greens (such as arugula, spinach, and baby kale)
1 cup cherry tomatoes, halved
1/2 cup cucumber, thinly sliced
1/4 cup red onion, thinly sliced
1 large avocado, sliced
1 orange, segmented
1/4 cup pistachios, shelled and chopped
1/4 cup crumbled goat cheese or feta cheese
For the Dressing:
1/4 cup olive oil
2 tablespoons fresh orange juice
1 tablespoon white wine vinegar
1 teaspoon honey
Salt and pepper to taste
For the Scallops:
1 pound sea scallops, patted dry
Salt and pepper to taste
1 tablespoon olive oil
Blueberry BBQ Sauce
Directions:
Make the Blueberry BBQ Sauce:
In a medium saucepan, combine the blueberries, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, and onion powder.
Bring to a simmer over medium heat and cook, stirring occasionally, until the blueberries burst and the sauce thickens, about 10-15 minutes.
Remove from heat and blend until smooth using an immersion blender.
Season with salt and pepper to taste.
Let the sauce cool to room temperature or cover and store in the refrigerator.
Prepare the Salad:
In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red onion, avocado slices, orange segments, chopped pistachios, and crumbled goat cheese.
Make the Dressing:
In a small bowl, whisk together the olive oil, fresh orange juice, white wine vinegar, honey, salt, and pepper until well combined.
Cook the Scallops:
Season the scallops with salt and pepper.
Heat olive oil in a large skillet over medium-high heat or on a med high grill in a seafood basket.
Add the scallops to the skillet, ensuring they are not crowded, and cook for about 2-3 minutes on each side, until they are golden brown and cooked through.
During the last minute of cooking, brush the scallops with the blueberry BBQ sauce, allowing it to caramelize slightly.
Assemble the Salad:
Lightly drizzle the dressing over the salad and toss gently to combine.
Arrange the cooked scallops on top of the salad.
Serve:
Serve the salad immediately.
Tips:
Ensure the scallops are dry before cooking to achieve a good sear.
You can substitute the orange segments with grapefruit or mandarin oranges for a different citrus flavor.
The salad can be prepared in advance, but dress it and add the scallops just before serving to keep it fresh.