Here is the dish from the other night, usually I make a new recipe a few times before posting to make sure the recipe will work, but with this dish, I actually combined three different recipes from the past to create this new dish, so I am posting without making it again. I would love feedback on this recipe - Enjoy
Ingredients
Creme
3 medium avocados, rough chopped
1/2 jalapeno, seeds removed
1/3 of a can of coconut cream, do not stir the can, our of the coconut water and just used the cream at the bottom
Juice of one lemon
3 cloves of garlic
3 tablespoons of grapefruit vinegar
3 tablespoons of Persian Lime olive oil
1 tablespoon toasted sesame oil
Salt and pepper to taste
Scallops
1 to 1 1/2 lbs of sea scallops, cleaned and dried
3 tablespoons of butter
1 tablespoon of avocado oil
Salt and pepper to taste
Garnish
4 small radish, thinly sliced
1/2 cup of diced scallions, green parts
1 tablespoon of grapefruit vinegar
1/4 lb of bacon, crisped up and crumbled
salt and pepper to taste
Directions
Creme
Place all the creme ingredients into the food processor and puree until smooth, transfer to a bowl and place plastic wrap on the surface of the creme to prevent it from oxidizing, set aside
Garnish
On a large plate place a single layer of radishes, sprinkle with the vinegar and season set aside.
Scallops
Pat the scallops dry with a paper towel and season.
In a large skillet over medium-high heat, melt the butter and then whisk in the avocado oil. Working in batches, sear the scallops on each side for about 1 1/2 to 2 minutes depending on their size, transfer to a rack to drain. Repeat until done.
Assemble
Spread creme on the middle of the plate, arrange scallops on top and garnish with radishes, bacon crumble and scallions
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