Seared Scallops with Orange and Avocado

I love seared scallops. They seem so impressive, yet are really very simple to  prepare.  I usually make them to go along with a bowl of risotto (or two, but who’s counting). This time, however, I decided to take a different approach and pair them with something a bit healthier and a little less rich. A few things to keep in mind when searing scallops are that they need to be dry when they hit the pan so that they sear, rather than steam. Season them with salt and pepper, and lastly, make sure the pan is nice and hot. I hope you enjoy them!

Seared scallops with orange and avocado

Seared scallops with orange and avocado

 

1/4 Cup jicama

1 avocado

1 naval orange

1 tbsp white wine vinegar

2 tbsp extra virgin olive oil

salt and pepper to taste

1/4 Cup pine nuts, toasted

 

For the scallops:

1 tbsp butter

2 tbsp extra virgin olive oil

salt and pepper

6 large sea scallops

 

In a small bowl, whisk together the white wine vinegar, olive oil, salt and pepper.

Peel and dice the jicama, avocado and orange. Toss lightly with the vinegar mixture.

Remove the muscle from the scallops, then pat them dry and season with salt and pepper.

Heat a skillet over medium heat. Add the extra virgin olive oil and butter. Once the butter has melted into the oil, gently add in the scallops, being careful not to overcrowd them. Cook the scallops until golden brown, approx 1 – 2 minutes per side.

Divide the orange and avocado mixture between two plates. Place the scallops on top and garnish with the pinenuts. This recipe serves 2.

 

 

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