Charbroiled Calico Sea Scallops With Watercress, Dandelion, And Rocket Greens, Embossed In A Orange Blossom Honey And Avocado Dressing

Ingredients:

• 12 large calico scallops
• 1 bunch watercress
• 2 tbsp. White wine
• 1 lemon, juiced
• 1 lime, juiced
• sea salt
• fresh cracked pepper
• 4 spears Belgian endive
• 12 cherry tomatoes, halved
• 3 tbsp pure honey
• 1 orange, juiced/ rind
• 4 tbsp mayonnaise
• 1 avocado, mashed
• 1 yellow pepper, julienne
• 1 cup dandelion greens
• 2 cups arugula greens
• 1 tbsp white wine vinegar
• 2 tbsp extra virgin olive oil

Directions:

1. Prepare the dressing; in a bowl mash the avocado. Add honey, the juice and rind from the orange, salt, pepper, mayo, vinegar, and lime juice. Blend, cover, and put aside
2. Meanwhile preheat and season grill (when grill is hot rub oil over).
3. Place scallops in a bowl with salt, pepper, lemon juice, white wine and olive oil, toss and let sit for 15 minutes before placing onto grill.
4. Grill each side for 1-2 minutes. Place on a plate and let rest
5. Wash and dry the greens. Place in a bowl, add tomatoes, peppers, and season. Add the dressing, and toss.
6. Arrange the greens onto four plates. Garnish with endive. Place 3 scallops on each salad

4 servings

Carb count 7 g per serving