-
Heat the olive oil on medium-high heat in a nonstick pan.
-
Carefully lay the scallops in the pan, and sear on both sides, flipping once. Be careful not to overcook them – scallops get rubbery if they’re overcooked!
-
Set cooked scallops aside.
-
Make the dressing by combining the dressing ingredients and whisking until emulsified.
-
Combine the fennel strips, grapefruit sections, and avocado cubes in a bowl and add the desired amount of dressing. Toss very gently to coat.
-
Plate the salad immediately and distribute the scallops among the plates (number of scallops per plate will vary with the size of scallops you buy)