2 Serves
25 Mins
Thinly slice the radishes and cucumber using a sharp knife and cutting board, then finely dice the green onions.
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Vitamin K
766 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
583 µg / 400 µgCalcium
959 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
349 mg / 420 mgPhosphorus
1175 mg / 1,250 mgPotassium
2916 mg / 4,700 mgSodium
1783 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
46 µg / 55 µgFiber
16 g / 28 gSugar
18 g / 50 gSaturated Fat
3 g / 20 gCholesterol
82 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
In a mixing bowl, squeeze the juice and pulp from half of the orange, add a pinch of salt, and whisk to combine.
Add the sliced radishes, cucumber, and arugula to the bowl with the dressing and toss gently to coat.
Heat the cooking oil in a skillet over high heat until shimmering.
Place the sea scallops flat-side down in the hot pan, ensuring they are not overcrowded, and sear undisturbed for 2 to 3 minutes until a golden-brown crust forms.
Flip the scallops carefully and sear for another minute, then remove from the pan and serve immediately atop the prepared salad.
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