The citrus salsa is the star of this flexible, easy weeknight recipe that comes together in about 30 minutes. The sweet juicy citrus plays off the salty, umami olives, with a pop of spice (if you like) and fresh herbs.

Personalize it with your favorite citrus (a mix makes for a wonderful color pop), and whatever fresh herbs you have on hand. Pair it with seared scallops, any white fish (baked/broiled, pan fried), salmon, or even chicken. This recipe calls for cauliflower rice, but you can easily sub in your favorite rice. Add more pizazz to any rice by stirring in some fresh herbs and EVOO. Serves 3-4.

SALSA INGREDIENTS:

• 1 cup chopped mixed citrus, such as oranges, blood oranges, mandarins, and/or grapefruit (see prep tip below)
• 3 Tbsp coarsely chopped pitted kalamata olives
• 1 Tbsp thinly sliced green onions
• 2 tsp Organic Rice Wine Vinegar
• 1 tsp classic EVOO, such as Olio Santo or House Blend
• 1 tsp (or more/less to taste) Habanero or Jalapeno EVOO
• few sprigs tender fresh herbs, such as cilantro, mint and/or parsley

SEARED SCALLOPS & RICE INGREDIENTS:

• ½ cup Olio Santo or House Blend EVOO, divided (or use Olio Santo/House Blend for cooking, and a finishing EVOO like Olio Nuovo, Arbequina, or Piqual for seasoning the rice)
• 2 12-ounce packages frozen plain riced cauliflower (or sub 1½ cups cooked rice)
• ¾ tsp kosher salt
• 1 pound large sea scallops, patted dry
• ⅔ cup chopped mixed tender fresh herbs, such as parsley, mint, and cilantro
• Maldon Sea Salt, for finishing

To Make the Citrus Salsa:

Peel and pull apart citrus wedges, then chop, removing any excess white pith and seeds. If not peeling easily, you can also cut each fruit in half across the middle, lay it face down on the cutting board, and, using the stem end to hold it steady, use a knife to slice the peel and white pith off in strips, cutting the end off last. Remove any seeds and chop.

Combine salsa ingredients in a bowl, and toss gently to combine. Taste and adjust spiciness level as you like.

For Rice & Scallops:

Cook cauliflower rice according to package directions; transfer to a medium bowl. Stir in ¼ cup EVOO and ¾ tsp kosher salt. Cover to keep warm.

Heat 1½ tablespoons oil in a large cast-iron or nonstick skillet over medium-high. Add half of scallops and press gently with a spatula. Cook, undisturbed, until edges are browned, 3 to 4 minutes. Flip scallops; cook for 30 seconds or to desired level of doneness. Transfer to a plate. Wipe skillet clean and repeat with remaining 1½ tablespoons oil and scallops.

Stir herbs into cauliflower mixture just before serving with scallops, topping with citrus salsa, and a sprinkling of Maldon Sea Salt.

Recipe & photo adapted from Real Simple.