Preparation

Whisk fish sauce to taste, lime zest, lime juice, oil, brown sugar, vinegar and crushed red pepper in a large bowl until combined. Add cucumber, avocado, mango and cilantro; gently toss to coat. Serve garnished with lime zest, if desired.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 1 hour.
• Shopping Tip: Fish sauce is a pungent Southeast Asian condiment; find it in large supermarkets and Asian markets.
• Kitchen Tip: To peel and cut a mango:
• 1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife.
• 2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
• 3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
• 4. Cut the fruit into the desired shape.

Meanwhile, grate 1 teaspoon orange zest, then juice all 3 oranges and the tangerines into a bowl. Sprinkle the sugar in a skillet and cook over medium-high heat until dark amber, about 5 minutes. Remove from the heat and whisk in the vinegar, citrus juices and zest, and the coriander. Return to medium heat and boil until thick, about 8 minutes. Remove from the heat and whisk in the butter; keep warm.

Season the scallops on one side with salt and pepper. Heat the oil in a large cast-iron skillet over medium heat. Add the scallops seasoned-side down and sear until golden, 4 to 5 minutes. Flip and cook until golden on the other side, 2 to 3 more minutes.

Fluff the quinoa with a fork and divide among plates. Top with the scallops, drizzle with the citrus sauce and sprinkle with the parsley.

Nutrition Information

4 servings

Calories: 169
Fat: 11g
Protein: 3g
Carbohydrates: 18g
Fiber: 5g
Sodium: 178mg

Source: http://www.eatingwell.com/recipes/tropical_cucumber_salad.html