Everyone knows leafy greens are good for you, but do you know why? They are an excellent sources of vitamins A, B, C, E, and K, calcium, iron, and fiber. No matter how healthy you know they are, sometimes the last thing you want is another salad.
We teamed up with chef Alec Graham and made a recipe fit for anyone, especially those ready to give up on greens. It is time to make greens exciting again!
Here at Avalow, we like this recipe because it can easily be adapted to whatever dark greens are in season and available. As an added bonus, the recipe also uses fruit (citrus) and protein (scallops) that are also in season in the winter.
Scallop Crudo With Tangerine and Tatsoi Salsa Verde
TIME: 15 minutes
- 8 large U10 scallops
- 4 tangerines, peeled and segmented
- 1 large bunch tatsoi (may be replaced with any dark green such as beet greens, assorted Asian greens and spinach)
- 4 cloves garlic
- 1 large shallot, diced
- 2 tbsp avocado oil
- 2 tbsp lime juice
- salt and pepper to taste
SALSA VERDE DIRECTIONS:
1. Bring a medium pot of salted water to boil. Place tatsoi in water, cook for 1 minute.
2. Remove tatsoi and place in ice bath.
3. After 5 minutes, place tatsoi, garlic, shallot, lime juice, and avocado oil in a blender. Puree on high.
4. Add salt and pepper to taste, adjust consistency as desired with additional oil.
1. Remove abductor muscles from scallops. (See The Kitchn for a good general overview on scallop prep)
2. Slice each scallop into four medallions.
3. Place scallops on plate, garnish with tangerine slices, salt, pepper, and oil.
4. With a spoon, drizzle salsa verde across the plate as you like.