The tang of citrus is a perfect foil for creamy sweet scallops.
- Peel the grapefruit and oranges’ making sure all bitter white pith is removed. Hold fruit over a large bowl and release each segment by running a small serrated knife down the side of each segment. Remove any pips.
- Put 4 tablespoons of citrus juices into a small bowl and add the lime juice, chilli, coriander and 2 tablespoons of the olive oil. Add salt and pepper to taste. Spoon some citrus dressing over avocado and set aside.
- Place scallops in a bowl with the remaining 1 tablespoon olive oil and toss. Heat a non-stick pan over a medium-high heat, add scallops in small batches and cook for 2 minutes on each side.
- Place salad leaves in the bowl with the sliced avocado and citrus segments. Add scallops and pour citrus dressing over. Gently toss and then arrange on serving plates. Serve immediately.
Recipe by: Kate McGhie