8 cups chopped escarole
2 (11 oz cans each) mandarin oranges, drained, liquid reserved
1/2 head of fennel, thinly sliced
1 diced avocado
3 tbsp. reserved mandarin liquid
1 minced shallot
1 1/2 tbsp. lemon juice
1/2 tsp. sugar
1/4 tsp. each salt and pepper
3 tbsp. olive oil
1-1/2 lbs large scallops

In a large bowl, combine escarole, mandarin oranges, fennel, and avocado. In a bowl, whisk together mandarin orange liquid, shallot, lemon juice, sugar, salt and pepper. Slowly whisk in oil. Heat 1 tbsp. oil in a lg skillet over med-high heat. Add scallops to pan and cook 2 minutes per side.

Top salad with scallops and drizzle with citrus dressing. Gently toss to coat.

Submitted by: Sherry Monfils