Crispy scallop salad

Indulge in a flavorful delight with this crispy scallop salad. Enjoy the perfect blend of fresh ingredients for a tantalizing culinary experience.

Ingredients:

• 1/2 cup cornstarch
• 1/2 cup fine-grind yellow cornmeal
• 2 tsp. Old Bay seasoning
• 1/2 tsp. baking powder
• 3 tsp. kosher salt, divided, plus more
• 1 tsp. freshly ground black pepper
• 2 large eggs
• 1 lb. sea scallops (about 16), side muscle removed, patted dry
• Vegetable oil (for frying; about 2 cups)
• 1/4 cup extra-virgin olive oil
• 1/2 tsp. finely grated orange zest
• 1/4 cup fresh orange juice
• 2 Tbsp. white wine vinegar
• 1 garlic clove, finely grated
• 3 small or 2 large Belgian endive, root trimmed, leaves separated
• 3 small or 2 large oranges, peel and pith removed, cut into segments
• 1 avocado, sliced
• 1/2 cup basil leaves

Instructions:

1. Mix together cornstarch, cornmeal, Old Bay, baking powder, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a medium-sized bowl. In another bowl, beat the eggs. Season the scallops with 1 teaspoon of salt, then toss them in the cornmeal mixture until they are coated. Shake off any excess coating, then transfer the scallops to the egg mixture. Coat them with the egg, shaking off any extra. Toss the scallops again in the cornmeal mixture and let them sit until you are ready to cook them.
2. Heat vegetable oil in a large, sturdy skillet until it sizzles when you add a bit of cornmeal. Cook the scallops in batches if necessary until they are just cooked through and the coating is golden brown, about 1 to 2 minutes per side. Place them on paper towels to remove any excess oil and season with salt.
3. In a large bowl, whisk together olive oil, orange zest, orange juice, vinegar, garlic, and the remaining salt and pepper. Add endive, oranges, avocado, and basil, then gently toss everything together with your hands until coated with the dressing.
4. Plate the salad, then place the scallops on top. Drizzle the remaining dressing over the scallops and salad.

Summary:

• Calories: 4497 kcal
• Fat: 365 g
• Protein: 86 g
• Carbs: 238 g
• Potassium: 3801 mg
• Magnesium: 300 mg