I was drawn to this dish because of the light and summer-y ingredients. The funny thing is that the potatoes ended up being the winner in this dish. Maybe that is because they were cooked in a fair amount of buttered and then cooked to a nice golden crisp - I'm sure that's why. To be fair, the orange combined with radish and avocado was a pleasant surprise and was quite delicious. I didn't care too much for the jicama - pronounced "hick-a-ma" not "gee-ka-ma" like I may have said many years ago in a restaurant when I didn't know what it was. It doesn't do a lot for me and it definitely wasn't necessary for this dish.
Things I learned from this recipe:
I maybe should not have used the cast iron skillet took cook the scallops because they did not cook in the 1.5 minutes like the recipe said they should. In fact, they took closer to 10-12 minutes. It was a little frustrating, but in the end, they still tasted good.
Would I make this recipe again?:
Maybe