SPICY SCALLOP STUFFED AVOCADO
This is a wonderful, light lunch or dinner appetizer best paired with your favorite crackers or nori sheets. Using micro greens adds peppery flavor but is not required!
SPICY SCALLOP STUFFED AVOCADO makes 2 servings
INGREDIENTS
2 colossal scallops (preferably fresh, but defrosted from frozen can work)
1 large ripe avocado
2 tbsp mayonnaise
1 tbsp hot sauce of choice (I used sriracha)
1/4 cup sesame seeds or furikake
1 tbsp butter
micro greens (optional)
2 tbsp neutral oil
salt
DIRECTIONS
Heat a small non-stick pan on medium-high head with neutral oil. Pat the scallops dry and season lightly with salt. It’s important to wait for the pan to get hot (not smoking) before placing in the scallops to ensure the Maillard reaction sears them.
Sear for 2-3 minutes and then flip the scallops. Add the butter and tilt the pan, collecting the melted butter at the bottom. Using a metal spoon baste the scallops for another 2-3 minutes until the scallops have a firm bounce when you poke the center.
Remove the scallops and set aside on a plate with a paper towel to absorb any excess butter. When they’re cool enough to handle, dice the scallops into small cubes and mix with mayonnaise, hot sauce, and salt to taste. Set aside.
Cut avocado in half and remove the seed. Following the natural curve of the seed pit, scoop out some of the avocado to make the put deeper and wider to hold more filling.
With the skin still on, press the exposed face of the avocado halves onto a plate with sesame seeds or furikake mixture. Afterwards, use a large spoon to scoop the entire avocado out of the skin and place on a serving dish.
Fill the avocado pits with the spicy scallop mix and top with micro greens as desired
Enjoy as is or with crackers, rice, or nori sheets!
