By Tara Bench
Buy a mix of orange, yellow and green tomatoes, depending on what's available -- the salad will look different each time you make it.
1. Cut tomatoes into thin slices and cherry tomatoes in half, then slice a peeled orange into rounds. Thinly slice red radishes with a knife or mandoline. Add baby greens, arugula and watercress.
2. Season some sea scallops with kosher salt and black pepper. Melt a few tablespoons olive oil and butter in a nonstick skillet over medium-high heat and sauté scallops until golden on both sides and just done, about 5 min. Serve over salad with Pistachio Pesto Dressing and extra chopped pistachios.
Pistachio Pesto Dressing
In a blender or food processor, blend until smooth 1/4 cup shelled pistachios, 1/2 clove garlic, 2 tablespoons grated Parmesan, 3 tablespoons flat-leaf parsley, 1/2 cup arugula, 1/4 cup extra-virgin olive oil, 1/3 cup fresh orange juice and a pinch of kosher salt.