Seared Scallop Salad with Balsamic Roasted Grapes, Avocado & Feta

Directions

1. Preheat the oven to 400°F. Transfer the grapes to a baking dish, drizzle with oil and balsamic, season with salt, then toss to coat and spread in an even layer.
2. Roast the grapes until they begin to swell, about 15 minutes.
3. Meanwhile, peel and mince the shallot and place it in a medium bowl with oil, balsamic, Dijon, salt, and pepper; whisk to form a dressing.
4. Peel and slice the cucumber into thin half-moons and add to the dressing; set aside.
5. Preheat a skillet over medium-high heat.
6. Pat the scallops dry and season with salt and pepper on both sides; place on a plate.
7. When the skillet is hot, add a thin layer of oil and swirl to coat the bottom; add the scallops in a single layer and sear until browned and opaque, about 1½–2 minutes per side; transfer to a plate and loosely cover with foil.
8. Let the grapes cool for about 5 minutes after removing them from the oven.
9. Halve and pit the avocado, scoop the flesh, and dice; add to the dressing along with the mixed greens and feta; toss to combine the salad.
10. Divide the salad between plates, top with the roasted grapes and the seared scallops, and serve.