Seared Scallops with Bacon, Tomato, and Avocado Puree
This recipe for seared scallops with bacon, tomato, and avocado puree is courtesy of Elizabeth Falkner.
- Servings: 4
Source: The Martha Stewart Show, May Spring 2008
- 2 teaspoons freshly squeezed lime juice
- 1/2 teaspoon agave nectar or corn syrup
- 1/4 teaspoon pure vanilla extract
- Coarse salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 medium Hass avocado, pitted
- 1 teaspoon freshly squeezed lemon juice
- 2 tablespoons olive oil
- 2 tablespoons Brown Butter, cooled
- 2 slices bacon, cut into 1/4-inch-long pieces
- 6 to 8 sea scallops
- 1 tablespoon butter
- Coarse salt and freshly ground pepper
- 1/2 cup red or yellow cherry tomatoes, halved
- 2 lovage leaves or celery leaves, torn
- Fleur de sel
In a small bowl, whisk together lime juice, agave nectar, vanilla, and a pinch each of salt and pepper. Slowly drizzle in extra-virgin olive oil, while continuing to whisk, until an emulsion has formed. Set vinaigrette aside.
Remove flesh from avocado and place in the jar of a blender along with 1 teaspoon salt, lemon juice, 2 tablespoons water, olive oil, and brown butter; blend until smooth.
Place bacon in a medium skillet over medium heat. Cook bacon, turning, until fat has been rendered, 5 to 7 minutes. Using a slotted spoon, remove bacon from skillet; transfer to a paper-towel-lined plate.
Pour off bacon fat from skillet and discard. Return skillet to stove and place over high heat. Season scallops with salt and pepper; add to skillet. Sear scallops 1 minute, add butter and turn scallops; sear 1 minute more. Remove pan from heat.
Spread a spoonful of avocado puree on each serving plate. Divide scallops evenly between plates; drizzle with vinaigrette. In a medium bowl, add bacon, tomatoes, lovage, and remaining vinaigrette; toss to combine. Divide evenly between plates, season with fleur de sel, and serve immediately.