Shaved Salad with Pan-Seared Scallops

Name: Shaved Salad with Pan-Seared Scallops
Yield: Serves 4
Ingredients: 1½ pounds, large sea scallops, tendons removed; 1 pounds, jícama, peeled and shaved into ribbons; 1 , mango, peeled, pitted, and sliced thin; 3 Persian cucumbers or 8 ounces, English cucumber, shaved lengthwise into ribbons; 4 ounces (4 cups), mesclun; 2 , radishes, trimmed and sliced thin; 1 , shallot, sliced thin; 1 jalapeño or, serrano chile, stemmed, halved, seeded, and sliced thin crosswise; 1 teaspoon, table salt, divided; ¼ teaspoon, pepper; 6 tablespoons, extra-virgin olive oil, divided; 1 tablespoon, honey; 2 teaspoons, grated lime zest plus ¼ cup juice (2 limes); ¼ cup fresh cilantro or, parsley leaves; 3 tablespoons roasted pepitas or, sunflower seeds

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A cookbook recipe exclusively for All-Access members from The Complete Salad Cookbook

SERVES4

A cookbook recipe exclusively for All-Access members from The Complete Salad Cookbook

WHY THIS RECIPE WORKS

Mexican salads inspired this combination of sweet mango, crisp cucumber, jicama, peppery radish, and spicy jalapeño; the tossed vegetable ribbons made a bed for sweetly meaty scallops. Lime dressing, cilantro, and toasted pepitas pulled the...

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