This recipe for seared scallops with bacon, tomato, and avocado puree is courtesy of Elizabeth Falkner.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (2)

11 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
04/11/2009
We have had great success with most of the recipes on here, but this one just didn't do it for us.
Rating: Unrated
04/11/2009
We have had great success with most of the recipes on here, but this one just didn't do it for us.