Scallops with Orange, Avocado, and Jicama

Ingredients

• 0.5  firm-ripe avocado diced
• 3 tablespoons butter 
• 4  dill sprigs 
• 1 tablespoon optional: dill fresh chopped
• 0.5 cup jicama diced finely
• 1 tablespoon juice of lemon 
• 2 tablespoons olive oil 
• 1  cranberry-orange relish such as cara cara*, blood, or navel
• 2  radishes halved thinly sliced
• 4 servings salt and pepper 
• 1 lb dry-packed sea scallops 
• 1 small shallots finely chopped
• 8 small yukon gold potatoes thinly sliced

Equipment

• bowl
• frying pan
• knife

Directions

1. In a large nonstick frying pan, spread potatoes evenly.
2. Add butter and 3/4 cup water. Cook over medium-high heat, partially covered, until water evaporates and potatoes are soft, 8 to 10 minutes. Uncover, reduce heat to medium, and cook, stirring occasionally, until potatoes just begin to turn golden on the edge, about 5 minutes. Season lightly with salt and pepper and keep warm over low heat.
3. Meanwhile, with a small, sharp knife, cut ends off orange and set on a cut side. Following the fruit's curve, slice off peel and white pith.
4. Cut orange between inner membranes to release segments; discard membranes. Finely dice segments and put in a medium bowl. Stir in jicama, shallot, radishes, avocado, dill, and lemon juice. Season to taste with salt and pepper.
5. Heat a large, heavy frying pan (not nonstick) over high heat. Season scallops with salt and pepper. Swirl in oil and heat until just beginning to smoke. Sear scallops until browned, about 1 minute. Turn and sear until just cooked through, about 30 seconds more.
6. Divide potatoes among 4 wide, shallow bowls. Arrange 3 scallops in each bowl and spoon on some jicama and orange mixture. Top bowls with bits of dill.
7. *Any orange works in this dish, but the Cara Cara holds its shape especially well when diced.