Serves 6

More than 600 mg of calcium in this salad, plus vitamin K and anti-inflammatory omega-9s from the macadamia nuts and olive oil.

1 head sweet lettuce (butter or Bibb)
½ cup (55 g) finely grated carrot
½ red bell pepper, julienne cut
4 ounces (115 g) feta cheese crumbled
Juice of 2 blood oranges
½ tsp blood orange zest
¼ cup (60 ml) champagne vinegar
Small shallot, diced fine
Small garlic clove, minced
1 tsp honey
¼ cup (60 ml) olive oil
1-1/2 tbsp (25 ml) macadamia nut oil
1-1/2 pounds (710 g) fresh sea scallops
¼ cup (34 g) crushed roasted macadamia nuts

Make a bed of lettuce and scatter the carrots, julienned pepper, and feta over the top.

In a small bowl, whisk together the orange juice, orange peel, vinegar, shallot, garlic, and honey. Slowly drizzle in the olive oil, whisking to emulsify. (Alternatively, use an immersion blender to combine all dressing ingredients.)

Heat the macadamia oil in a large sauté pan over medium-high heat. Add the scallops and sear the tops and bottoms, cooking to desired doneness, about 2 to 4 minutes.

Scatter the cooked scallops over the salad, dress to taste, and toss gently to combine.

Sprinkle the macadamia nuts over all and serve.

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February 2012