Seared Scallop and Fresh-Orange Salad

2 tablespoons + 1 tsp vegetable oil, divided
1/3 cup sliced shallots
3 cups each: trimmed watercress (about 3 bunches) and coarsly chopped curly endive
1 cup orange sections (about 3 oranges, supposedly - guess it depends on how big the orange is)
1/2 cup diced peeled avocado (about 1 small avocado)
1 1/2 lbs sea scallops (I used the smaller bay scallops and it worked just fine; they're less expensive)
1/4 tsp salt
1/3 cup chopped fresh mint
Dressing (recipe follows)

Heat 2 tbsp oil in small saucepan over med-high heat. Add shallots; cook 2 minutes or until crispy, stirring constantly. Remove shallots from pan with slotted spoon; drain and cool. Set aside.

Arrange watercress and endive on a serving platter. Top with orange sections and avocado. Sprinkle scallops with salt. Heat remaining oil in a nonstick skillet over med-high heat. Add scallops; cook 4 minutes, turning once. Spoon scallops over greens mixture. Pour dressing over salad. Sprinkle with mint and reserved shallots.

Dressing recipe

1/2 cup fresh lemon juice (2 lemons)
2 tbsp. brown sugar twin (this is the only real modification I made; the original recipe wants real brown sugar)
1 1/2 tbsp. Thai fish sauce (Available at larger, upscale supermarkets or Asian supermarkets. If you can't find it or don't like that fishy flavour, substitute soy sauce.)
1 tbsp. minced seeded Thai, hot red or serrano chili
2 garlic cloves, crushed

Whisk all ingredients together and heat in a small saucepan over medium heat one minute.

RECIPE SERVES 4: Per serving, protein 31.4 grams, carbs 22.7 grams (probably less if you use the brown sugar twin), fat 8.9 grams. And 292 calories if you're interested in that.