Crispy Scallop Salad

Ingredients for Crispy Scallop Salad

• 60g cornflour

• 60g fine-grind yellow cornmeal

• 2 teaspoons Old Bay seasoning

• 1/2 teaspoons baking powder

• 3 teaspoons kosher salt, divided, plus more

• 1 teaspoon freshly ground black pepper

• 2 large eggs

• 450g sea scallops (about 16), side muscle removed, patted dry

• Vegetable oil (for frying

• about 475ml )

• 60 ml extra jungfruolja

• 1/2 teaspoons finely grated orange zest

• 60ml fresh orange juice

• 2 tablespoons 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

Whisk cornflour, cornmeal, Old Bay, baking powder, 1 teaspoon salt, and 1/2 teaspoons pepper in a medium bowl. Whisk eggs in another medium bowl. Season scallops with 1 teaspoon salt, then use your hands to toss in cornmeal mixture until coated. Lift, shaking off excess cornmeal mixture, and transfer to egg mixture. Turn to coat, then lift, shaking off excess egg. Toss scallops to coat again in cornmeal mixture, then let them sit in mixture until ready to cook.

Pour vegetable oil into a large heavy skillet to a depth of 1/4". Heat over medium-high until it sizzles when a pinch of cornmeal is added. Working in batches if needed, cook scallops until just cooked through and coating is golden brown, 1–2 minutes per side. Transfer to paper towels to drain. Season with salt.

Whisk olive oil, orange zest, orange juice, vinegar, garlic, and remaining 1 teaspoon salt and 1/2 teaspoons pepper in a large bowl. Add endive, oranges, avocado, and basil and use your hands to very gently toss to coat with dressing.

Divide salad among plates. Arrange scallops on top of salad, then pour remaining dressing over.

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