Michelin Seared Scallops Avocado | Healthy Chef Recipes

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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

NUTRITIONAL BENEFITS:

• VITAMINS: Avocado is a nutritional powerhouse, providing high amounts of potassium and vitamin E, which are essential for skin health and maintaining healthy blood pressure.

• HEALTHY FATS: The monounsaturated fats found in avocados work perfectly with the lean protein of scallops to create a balanced and heart-healthy meal.

COOKING TIPS:

• SEARING: To get a professional caramelized crust on your scallops, ensure they are extremely dry before cooking and use a very hot cast-iron skillet with a high-smoke-point oil.

• AVOCADO TEXTURE: For the best presentation, use an avocado that is just ripe. You can either slice it thinly for a fan effect or puree it with a touch of lime juice for a silky smooth base.

FLAVOR BALANCING:

• ACIDITY: A splash of yuzu or fresh lime juice over the avocado prevents oxidation and provides a sharp contrast to the natural sweetness of the pan-seared scallops.

• CRUNCH: Adding a few toasted pine nuts or a sprinkle of chili flakes can introduce an extra layer of texture and a subtle heat that elevates the entire dish.