Seared Scallops with Blood Orange, Poached Celery and Dijon Vinaigrette

Directions

1. 1. Put together your vegetables and fruit:
   -Zest the blood orange, and set up the zest aside. Then, supreme the blood orange, catching any dripping juices in a shrimp bowl. Try and care for the segments intact.
   -Cut the watermelon radish into very thin rounds—set up aside.
   -Blueprint your greens in a mixing bowl—set up aside.
2. 2. Poach and prep the celery. Put together a shrimp bowl packed with ice cubes and water—set up aside. In a shrimp saucepan, end result in 1 1/2 cups of salted water to a boil. Add the dry vermouth and return to boil. Tumble the 4 lunge lengths of celery into the saucepan and poach 2 minutes. Precise now drain the celery and descend into the ready ice water. When chilled, slit your celery into 1/4 lunge by 1/4 lunge sticks, cut abet into a shrimp dice (cubes).
3. 3. Gather your dressing. Mix all salad dressing ingredients in a shrimp bowl, traipse well, season with salt and pepper to style—set up aside.
4. 4. Sear the scallops. Pat dry, then generously salt and pepper both facet of the scallops. In a stainless-steel sauté pan, warmth the butter and olive oil over high warmth except it shimmers and starts to brown. Toss within the thyme sprigs and swirl except fragrant. Precise now add the scallops, conserving them at the least 2 inches away from every diverse, and press down gently with a fish spatula. Cook dinner at medium-high warmth for 1.5 minutes on both facet, basting with the thyme butter as they cook. Recall scallops from pan to a paper towel-lined dish to drain.
5. Assemble the salad: Toss greens and radish with ready dressing to style. Blueprint a layer of green combination in a plate of your picking. Cut every scallop into 4 wedges and set up atop the greens, 2.5 scallops (10 wedges) per plate. Nestle the blood orange segments in with the scallops and greens. Sprinkle about 2T of poached celery per plate. Relief!