Another DelmarvaLife, another delicious dish we’re looking forward to sharing with you.
Chef Norris Anthony of Catch 54 in Fenwick shows us how to make Scallops with Avocado/Lime Puree.
Scallops with Avocado/Lime Puree
2-4 Servings
AVOCADO PUREE
2 AVOCADOS RIPE
½ CUP SOUR CREAM
2 LIMES ZESTED & JUICED
1 TABLESPOON CILANTRO
SALT TO TASTE
IN A FOOD PROCESSOR, PUREE AVOCADOS WITH SOUR CREAM, LIME JUICE & ZEST,
CILANTRO, SALT TO TASTE.
SEARED SCALLOPS
4 SCALLOPS
2 T. VEGETABLE OIL
1 SHALLOT DICED
2 TABLESPOONS CHORIZO SLICED
ROASTED GARLIC
1 CUP SPINACH
½ CUP CHERRY TOMATOES WHOLE OR HALVED
IN A SAUTE PAN OVER MEDIUM HIGH HEAT, ADD VEGETABLE OIL AND ALLOW TO
GET HOT. ADD SCALLOPS AND SEAR ON EACH SIDE FOR 2-3 MINUTES. REMOVE
FROM PAN AND SET ASIDE. IN THE SAME PAN, ADD THE SHALLOT, CHORIZO,
ROASTED GARLIC, SPINACH AND CHERRY TOMATO. SAUTE FOR 3-4 MINUTES. ON A
PLATE, SPREAD THE AVOCADO PUREE. TOP THE PUREE WITH THE SAUTED
VEGETABLES. PLACE THE SEARED SCALLOPS ON TOP OF THE VEGETABLES.
DRIZZLE WITH OLIVE OIL AND SPRINKLE OF SEA SALT.
