Scallops with Sweet Pea and Avocado

Scallops freeze surprisingly well and thaw with little effort. If you move the scallops to the fridge before you go to work in the morning, they will be ready for dinner when you get home. Which makes this a simple and quick way to feed 4 hungry adults dinner.

Scallops with Sweet Pea Avocado Spread

  • Servings: 4
  • Difficulty: Easy
  • Print

Start with the spread, get it plated and about 20 minutes later, you’ve got a beautiful dish ready to eat.

Spread Ingredients:

  • 1 Avocado
  • 1 Cup of frozen sweet peas, thawed
  • 1 clove of garlic
  • Juice from 1 Lime
  • Salt & Pepper to taste

Directions:

  1. Simple scrap the Avocado flesh out and add to a food processor (tiny models work great here) along with the remaining ingredients.
  2. Process until smooth.
  3. Spoon a quarter on each plate, smearing a line across for the Scallops to across.

Scallops:

  • 12 Scallops
  • 2 Tablespoons Butter
  • 3 cloves of garlic sliced thin

Directions:

  1. Place Scallops between a few layers of paper towels and allow them to drain and dry for about 15 minutes.
  2. Lightly salt and pepper them.
  3. Melt butter in the pan, add garlic and once it become fragrant add scallops.
  4. Sear them for 3 – 4 minutes per side, plate immediately.

It’s that simple and it’s an incredibly delicious combination.

NOTES:

  • I like a little heat to balance out the dish, so if you have it drizzle the plated scallops with chili infused oil. If not, try adding a little pepper to your dip.
  • The photo above has Scallops dressed with Basil and toasted almond slices, simply because they were on hand. A great alternative would be toasted pine nuts and micro green.

Other Quick & Easy Dishes: Get Some EggspirationsAll Else Fails Roast an Onion, Zucchini Carpaccio, Shrimp & Hungarian Pepper Bake,

 

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