Makes 4 servings. Difficulty
2 Tablespoons vegetable oil 1/2 cup shallots, sliced 6 cups mesclun 2 oranges, sectioned 1 small avocado, diced 1-1/2 pounds scallops 1/4 teaspoon salt 1 teaspoon vegetable oil 1/2 cup fresh lemon juice 2 Tablespoons gf brown sugar 1-1/2 Tablespoons Thai fish sauce 1 teaspoon hot chile oil 2 garlic cloves, crushed 1/3 cup fresh mint, chopped
Heat 2 tablespoons oil in a small saucepan, over medium heat. Add shallots and cook until crispy, about 2 minutes, stirring constantly. Remove shallots with a slotted spoon; drain on paper towels and allow to cool.
Arrange mesclun on a serving platter. Top with orange sections and diced avocado.
Sprinkle scallops with salt. Heat 1 teaspoon oil over medium-high heat. Add scallops and cook for 5 minutes, turning once.
Spoon scallops over greens.
In a small bowl, combine lemon juice, brown sugar, fish sauce, chile oil and garlic;. whisking well.
Heat dressing in a small saucepan over medium heat for about 1 minute.
Drizzle over salad. Sprinkle with mint and crispy shallots.