This fantastic recipe makes a delicious appetizer, or you can serve it with fries, potatoes, or tortillas to round it out to a complete meal. You will love the cilantro and lime-infused avocado puree, and it makes a magical accompaniment for the grilled sea scallops, with its south of the border flavors. Since the avocado puree does offer a Mexican flavor, you might wish to serve a simple quesadilla on the side with the scallops, and then this would certainly be filling enough to serve as an entrée.
The recipe serves two, but it doubles or triples easily enough if you have more mouths to feed. The avocado puree can be made in advance and kept refrigerated. The lime juice it contains will stop it from turning brown. The bacon can also be cooked in advance. Since you are not using much, it will not matter if it has cooled down by the time you crumble it over the scallops.
A lot of home cooks avoid scallops, believing they are complicated to prepare and cook, but that could not be further from the truth. Scallops simply need to be seared on both sides, either on the grill or in a pan, and there is nothing more to them than that, so you can see how suitable this recipe is, even for a beginner cook.
- 8 large sea scallops
- 2 bacon strips
- Olive oil, as needed
- Salt and black pepper, to taste
- Chives, for garnish
- 1 peeled, pitted ripe Hass avocado
- ¼ cup chopped fresh cilantro leaves
- Juice and zest of 2 limes
- 2 tablespoons chopped red onion
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- Heat the grill to high.
- Put the avocado in a food processor with the cilantro, lime juice and zest, onion, olive oil, and a little salt and black pepper.
- Process until smooth.
- Fry the bacon until crisp, then drain on paper towels.
- Brush the scallops on both sides with some olive oil and season them with salt and black pepper.
- Grill them for 2 or 3 minutes per side, or until golden brown, slightly charred, and just cooked through.
- Divide the avocado puree between 2 plates.
- Top with the scallops.
- Crumble the bacon over the top and garnish with chives.
Serving these sea scallops on a bed of avocado puree gives them a sophisticated look, and the saltiness of the bacon only adds to the overall appeal. Serve this as an appetizer with a glass of dry white wine, or offer quesadillas or rice alongside and make it a complete meal. This recipe is very simple to follow, and you can make the avocado puree and cook the bacon ahead if you want, so you do not have to focus on more than one step at a time. Scallops are a great type of seafood and you will love how grilling them gives them such a nice flavor and texture. Pan-fry the scallops if it is not grilling weather though. They will still be nice.
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