Sea Scallops with Guacamole

Name: Sea Scallops with Guacamole
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 California avocado, seeded and peeled; 6 servings Freshly ground black pepper; 1 teaspoon chopped cilantro leaves; 0 teaspoons crushed clove garlic; 1 Tbsps lime juice; 28 grams olive oil; 14 grams finely chopped onion; 6 servings Splash hot red pepper sauce; 6 servings Salt; 6 jumbos diver or jumbo sea scallops (10 to 20 count per pound), side muscle pulled off; 2 white toast

Sea Scallops with Guacamole is a hor d'oeuvre that serves 6. One portion of this dish contains approximately 3g of protein, 10g of fat, and a total of 108 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free and pescatarian diet. Head to the store and pick up garlic, olive oil, lime juice, and a few other things to make it today. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes around 15 minutes. Users who liked this recipe also liked Cook the Book: Charred Sea Scallops with Smoked Sea Salt, Seared Sea Scallops, and Sea Scallops Adobo.

Instructions

Heat olive oil in a nonstick pan, over moderate-high heat. Season scallops with salt and pepper and cook for 1 1/2 minutes on each side or until golden brown. Using a fork, coarsely mash avocado with lime and garlic. Stir in onion, cilantro and hot red pepper sauce to blend. Season with salt, to taste.

Ingredients you will need

Salt And Pepper

Hot Sauce

Olive Oil

Cilantro

Scallops

Avocado

Garlic

Onion

Lime

Salt

Equipment you will use

Frying Pan

Cut crust off toasted bread and cut into 4 triangles. Spoon 1 tablespoon of guacamole on top of each toast triangle.

Ingredients you will need

Guacamole

Sandwich Bread

Crust

Place scallop on top of guacamole.

Ingredients you will need

Guacamole

Scallops

Equipment

Frying Pan

Ingredients

Servings:

California avocado, seeded and peeled 6servings

Freshly ground black pepper 1teaspoon

chopped cilantro leaves 0teaspoons

crushed clove garlic 1Tbsps

lime juice 28grams

olive oil 14grams

finely chopped onion 6servings

Splash hot red pepper sauce 6servings

Salt 6jumbos

diver or jumbo sea scallops (10 to 20 count per pound), side muscle pulled off 2

white toast

Recommended wine: Pinot Noir, Chardonnay, Chenin Blanc

Pinot Noir, Chardonnay, and Chenin Blanc are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. You could try Hartford Court Russian River Pinot Noir ( half-bottle). Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 22 dollars per bottle.

Hartford Court Russian River Pinot Noir ( half-bottle)

Aromas of black cherry, allspice, black currant and loam are followed by flavors of wild raspberries, dark berries and a crushed rock minerality. The dense entry is followed by a sweet and juicy mouth feel, supported by acidity, silky tannins and a subtle earthy finish.