Seared Scallops and Fresh-Orange Salad

INGREDIENTS

• 2 tablespoons vegetable oil
• 1/3 cup sliced shallots
• 3 cups trimmed watercress (about 3 bunches)
• 3 cups coarsely chopped curly endive
• 1 cup orange sections (about 3 oranges)
• 1/2 cup diced peeled avocado (about 1 small)
• 1 1/2 pounds sea scallops
• 1/4 teaspoon salt
• 1 teaspoon vegetable oil
• 1/2 cup fresh lemon juice (about 2 lemons)
• 2 tablespoons brown sugar
• 1 1/2 tablespoons Thai fish sauce
• 1 tablespoon minced seeded Thai, hot red, or serrano chile
• 2 garlic cloves, crushed
• 1/3 cup chopped fresh mint