Radicchio with Avocado and Scallops
Chop hazelnuts and toast in a dry pan. Rinse, trim, finely chop and spin radicchio dry. Halve avocados, remove pits and scoop out flesh. Cut avocado into wedges and drizzle with a little lime juice.
Whisk remaining lime juice and zest mix with walnut oil. Season with salt and pepper. Arrange prepared ingredients on plates and drizzle with vinaigrette.
Rinse scallops and pat dry. In a pan, sauté scallops in oil, about 3 minutes. Peel garlic and press through a garlic press into the pan. Season scallops with salt and pepper and place on the salad.