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COOK THIS NOW

Crispy Scallop Salad

Eating this salad—with its vibrant orange vinaigrette and big leaves of basil—makes me feel like I’m on a warm weather vacation. And since tonight’s the winter solstice (aka the longest night of the year) I feel like we could all use a little reminder of the sun.

To make it, I toss the dressing and basil with avocado, orange segments, bitter lettuce, and scallop “croutons,” which are dredged in Old Bay-spiced cornmeal and shallow fried until they’re extra-crispy on the outside and super tender within.

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