Seared Scallops with Avocado and Daikon

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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These elegant seared scallops with avocado and daikon offer a sophisticated start to any meal, balancing delicate seafood with a bright, citrus-forward dressing. The crisp texture of the Japanese white radish provides a refreshing contrast to the buttery avocado and perfectly browned scallops, while the inclusion of yuzu kosho adds a subtle, aromatic heat. It is a dish that celebrates fresh ingredients and clean flavours, making it an impressive yet simple choice for home entertaining.

As a diabetes-friendly recipe, this starter is naturally low in carbohydrates and rich in heart-healthy fats from the fresh avocado. The use of grapefruit and yuzu juice provides a vibrant acidity without the need for heavy, sugary sauces, keeping the nutritional profile light and balanced. Serve these scallops as a refined appetiser or a light lunch for a truly restaurant-quality experience.

Ingredients for Seared Scallops with Avocado and Daikon

1/2 medium daikon (Japanese white radish
about 350g ) or 4 radishes, very thinly sliced on a mandoline
1 tablespoon white wine vinegar or white balsamic vinegar
1 tablespoon yuzu juice
Sal kosher
8 sea scallops (about 450g ), side muscles removed
1 tablespoon olive oil, plus more for drizzling
1 avocado, very thinly sliced
1 cucharada de jugo de limón fresco
1 teaspoon green yuzu kosho
1/2 teaspoons finely grated grapefruit zest
1 tablespoon fresh grapefruit juice
Ingredient info: Yuzu kosho, a paste made of yuzu zest, chillies, and salt, is available at Asian markets and online.

How to make Seared Scallops with Avocado and Daikon

Toss daikon, vinegar, and yuzu juice in a medium bowl; season with salt. Set aside.

Season scallops with salt. Heat 1 tablespoon oil in a large skillet over high heat until almost smoking. Add scallops and cook until seared and golden brown but still raw in the centre, about 2 minutes per side; transfer to a plate. Let cool slightly, then slice each scallop crosswise into 3 rounds.

Divide avocado among plates; drizzle with lemon juice and season with salt. Set scallops on avocado and dab them with yuzu kosho. Drizzle grapefruit juice and oil over, top with grapefruit zest, and season with salt. Arrange reserved daikon over scallops.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.