Seared Scallops with Pancetta over Avocado and Wasabi

Name: Seared Scallops with Pancetta over Avocado and Wasabi
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 3 avocados; 1 Tbsp butter; 1 garlic clove, smashed; 1 lemon, juiced; 12 slices pancetta; 1 red bell pepper, finely diced for garnish; 6 servings Salt and freshly ground black pepper; 6 larges sea scallops; 3 teaspoons wasabi powder

One portion of this dish contains around 6g of protein, 28g of fat, and a total of 299 calories. If $2.11 per serving falls in your budget, Seared Scallops with Pancettan over Avocado and Wasabi might be a super gluten free and primal recipe to try. This recipe serves 6. If you have bell pepper, butter, garlic clove, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 25 minutes.

Instructions

Halve the 3 avocados and remove the pits. Spoon out flesh into a food processor and add wasabi, lemon juice, salt and pepper, to taste. Process until it's a smooth consistency. Cover and place in refrigerator until ready to serve.

Ingredients you will need

Salt And Pepper

Lemon Juice

Avocado

Wasabi

Equipment you will use

Food Processor

Heat a frying pan on medium heat. Cook pancetta until crispy and fat has rendered.

Ingredients you will need

Pancetta

Equipment you will use

Frying Pan

Remove pancetta from pan reserving the fat and add butter and garlic. Once the butter has melted add the scallops to the pan and gently sear until lightly browned. About 1 minute per side. Spoon some avocado puree on each plate, arrange pancetta on top followed by the seared scallops. Dice your red pepper finely and garnish.

Ingredients you will need

Red Pepper

Pancetta

Scallops

Avocado

Butter

Garlic

Equipment you will use

Frying Pan

Equipment

Food Processor

Frying Pan

Ingredients

Servings:

avocados 1Tbsp

butter 1

garlic clove, smashed 1

lemon, juiced 12slices

pancetta 1

red bell pepper, finely diced for garnish 6servings

Salt and freshly ground black pepper 6larges

sea scallops 3teaspoons

wasabi powder

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops can be paired with Chardonnay, Chenin Blanc, and Pinot Noir. 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 Lapis Luna Chardonnay. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 13 dollars per bottle.