Name: Seared Scallops With Avocado and Daikon
Yield: 4 Servings
Ingredients: ½ medium daikon (Japanese white radish; about 12 ounces) or 4 radishes, very thinly sliced on a mandoline; 1 tablespoon white wine vinegar or white balsamic vinegar; 1 tablespoon yuzu juice; Kosher salt; 8 sea scallops (about 1 pound), side muscles removed; 1 tablespoon olive oil, plus more for drizzling; 1 avocado, very thinly sliced; 1 tablespoon fresh lemon juice; 1 teaspoon green yuzu kosho; ½ teaspoon finely grated grapefruit zest; 1 tablespoon fresh grapefruit juice; Yuzu kosho, a paste made of yuzu zest, chiles, and salt, is available at Asian markets and online.

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Christopher Baker

Make this salad without plating anxiety: Treat the daikon rounds like a deck of cards and let them fall where they may.

Recipe notes