THE MICHELIN SEARED SCALLOPS WITH AVOCADO & LIME PUREE

My post content

INGREDIENTS:

FOR THE SCALLOPS:

* 6-8 FRESH LARGE SCALLOPS (DRY)

* 1 TABLESPOON EXTRA VIRGIN OLIVE OIL

* SEA SALT AND FRESHLY CRACKED BLACK PEPPER

FOR THE AVOCADO PURÉE:

* 1 RIPE AVOCADO

* JUICE OF 1 FRESH LIME

* A PINCH OF SALT

FOR GARNISH:

* FRESH MICROGREENS OR EDIBLE FLOWERS

* ASPARAGUS SPEARS (LIGHTLY SAUTÉED)

INSTRUCTIONS:

STEP 1: PREPARE THE PURÉE BY BLENDING THE AVOCADO, LIME JUICE, AND SALT UNTIL COMPLETELY SMOOTH. SET ASIDE.

STEP 2: SEASON THE SCALLOPS WITH SALT AND PEPPER. HEAT THE OLIVE OIL IN A PAN UNTIL SMOKING HOT.

STEP 3: SEAR THE SCALLOPS FOR EXACTLY 2 MINUTES ON EACH SIDE UNTIL A GOLDEN CRUST FORMS. DO NOT OVERCOOK!

STEP 4: PLATE BY SPOONING THE PURÉE FIRST, PLACING THE SCALLOPS ON TOP, AND DECORATING WITH FLOWERS AND ASPARAGUS