Seared Scallops And Fresh-Orange Salad

• Shallots:
• 2 tablespoons vegetable oil
• 1/3 cup sliced shallots
• Salad:
• 3 cups trimmed watercress (about 3 bunches)
• 3 cups coarsely chopped curly endive
• 1 cup orange sections (about 3 oranges)
• 1/2 cup diced peeled avocado (about 1 small)
• 1 1/2 pounds sea scallops
• 1/4 teaspoon salt
• 1 teaspoon vegetable oil
• Dressing:
• 1/2 cup fresh lemon juice (about 2 lemons)
• 2 tablespoons brown sugar
• 1 1/2 tablespoons Thai fish sauce
• 1 tablespoon minced seeded Thai, hot red, or serrano chile
• 2 garlic cloves, crushed
• 1/3 cup chopped fresh mint

1. To prepare the shallots, heat 2 tablespoons oil in a small saucepan over medium-high heat. Add shallots, and cook for 2 minutes or until crispy, stirring constantly. Remove the shallots from pan with a slotted spoon; drain and cool. Set aside.
2. To prepare salad, arrange watercress and endive on a serving platter. Top with orange sections and avocado. Sprinkle scallops with salt. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add scallops, and cook for 4 minutes, turning once. Spoon scallops over greens mixture.
3. To prepare dressing, combine the lemon juice and next 4 ingredients (lemon juice through garlic) in a bowl; stir well with a whisk. Heat dressing in a small saucepan over medium heat 1 minute; pour over salad. Sprinkle with mint and shallots.

shallots, vegetable oil, shallots, salad, trimmed watercress, curly endive, orange sections, avocado, salt, vegetable oil, dressing, lemon juice, brown sugar, fish sauce, seeded thai, garlic, fresh mint

Taken from www.myrecipes.com/recipe/seared-scallops-fresh-orange-salad (may not work)