Instructions

1. 1

   Trim and wash naengi, cut into 3 cm lengths, and drain well.

2. 2

   Pat scallops dry, season lightly with salt and pepper, and rest for 5 minutes.

3. 3

   Whisk yuja marmalade, vinegar, and olive oil to make a yuja vinaigrette.

4. 4

   Sear scallops in a hot pan with butter for about 1.5 minutes per side.

5. 5

   Toss naengi, arugula, and orange segments with half the dressing.

6. 6

   Plate the greens, add seared scallops, and drizzle remaining dressing to finish.

Tips

Nutrition (per serving)