Pan-Seared Scallops with Deconstructed Guacamole
By DeLille Cellars
Images
Ingredients
- 8 tomatillos, roasted or grilled
- ½ bunch cilantro
- 16 large fresh scallops, patted dry
- Mild chili powder
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 avocado finely chopped
- 1 tomato, seeded and finely chopped
- 1 onion, minced
- ½ bunch fresh cilantro, chopped
- 1 Anaheim pepper chopped
- 4 ounces sundried tomatoes, finely chopped
- Hot sauce (optional)
- Salt and pepper
Procedure
I love this dish because it is colorful, easy, and very versatile. Anyone who has made guacamole before has already made deconstructed guacamole; you just sprinkle instead of blend.
The dish is versatile in three ways. First, if you like your guacamole in a different style, you can adapt this recipe to your liking. I have always liked sundried tomatoes, but you may like serrano peppers instead. Second, you don’t have to do this recipe on scallops. You can use it on anything that goes well with guacamole; try hamburgers for example. Third, if you do use scallops, you can create an amuse bouche (1 scallop), appetizer (2 scallops), or entree (4 scallops or more). This dish is best paired with a glass of 2014 DeLille Cellars Chaleur Estate Blanc .
To make the Tomatillos Puree: roast the tomatillos until marked, soft, and juicy; then cool. Put tomatillos and the cilantro into a blender. Puree and add salt to taste. Set aside.
To make the Deconstructed Guacamole: finely chop avocado, tomato, onion, cilantro, Anaheim pepper and sundried tomatoes, keep separate and ready to sprinkle on the scallops.
To make the Pan Seared Scallops: keep plates warm in a low temp oven. This is important so that the scallops stay warm when the dish is assembled.
Make sure the scallops are dry so they will sear properly. Season with salt, pepper, and chili powder on one side. Pan sear the scallops in the butter and oil mixture on high heat, no more than 1 minute per side. Plate chili powder side up.
To serve: I like to dot the plate around the scallops with the tomatillos puree. Then, starting with the avocado, sprinkle all the chopped ingredients on top of the scallops. Add salt, pepper, and a few dashes of hot sauce to taste. Note: guacamole not pictured.
The dish is versatile in three ways. First, if you like your guacamole in a different style, you can adapt this recipe to your liking. I have always liked sundried tomatoes, but you may like serrano peppers instead. Second, you don’t have to do this recipe on scallops. You can use it on anything that goes well with guacamole; try hamburgers for example. Third, if you do use scallops, you can create an amuse bouche (1 scallop), appetizer (2 scallops), or entree (4 scallops or more). This dish is best paired with a glass of 2014 DeLille Cellars Chaleur Estate Blanc .
To make the Tomatillos Puree: roast the tomatillos until marked, soft, and juicy; then cool. Put tomatillos and the cilantro into a blender. Puree and add salt to taste. Set aside.
To make the Deconstructed Guacamole: finely chop avocado, tomato, onion, cilantro, Anaheim pepper and sundried tomatoes, keep separate and ready to sprinkle on the scallops.
To make the Pan Seared Scallops: keep plates warm in a low temp oven. This is important so that the scallops stay warm when the dish is assembled.
Make sure the scallops are dry so they will sear properly. Season with salt, pepper, and chili powder on one side. Pan sear the scallops in the butter and oil mixture on high heat, no more than 1 minute per side. Plate chili powder side up.
To serve: I like to dot the plate around the scallops with the tomatillos puree. Then, starting with the avocado, sprinkle all the chopped ingredients on top of the scallops. Add salt, pepper, and a few dashes of hot sauce to taste. Note: guacamole not pictured.
Pan-Seared Scallops with Deconstructed Guacamole
By DeLille Cellars
Ingredients
- 8 tomatillos, roasted or grilled
- ½ bunch cilantro
- 16 large fresh scallops, patted dry
- Mild chili powder
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 avocado finely chopped
- 1 tomato, seeded and finely chopped
- 1 onion, minced
- ½ bunch fresh cilantro, chopped
- 1 Anaheim pepper chopped
- 4 ounces sundried tomatoes, finely chopped
- Hot sauce (optional)
- Salt and pepper
Procedure
I love this dish because it is colorful, easy, and very versatile. Anyone who has made guacamole before has already made deconstructed guacamole; you just sprinkle instead of blend.
The dish is versatile in three ways. First, if you like your guacamole in a different style, you can adapt this recipe to your liking. I have always liked sundried tomatoes, but you may like serrano peppers instead. Second, you don’t have to do this recipe on scallops. You can use it on anything that goes well with guacamole; try hamburgers for example. Third, if you do use scallops, you can create an amuse bouche (1 scallop), appetizer (2 scallops), or entree (4 scallops or more). This dish is best paired with a glass of 2014 DeLille Cellars Chaleur Estate Blanc .
To make the Tomatillos Puree: roast the tomatillos until marked, soft, and juicy; then cool. Put tomatillos and the cilantro into a blender. Puree and add salt to taste. Set aside.
To make the Deconstructed Guacamole: finely chop avocado, tomato, onion, cilantro, Anaheim pepper and sundried tomatoes, keep separate and ready to sprinkle on the scallops.
To make the Pan Seared Scallops: keep plates warm in a low temp oven. This is important so that the scallops stay warm when the dish is assembled.
Make sure the scallops are dry so they will sear properly. Season with salt, pepper, and chili powder on one side. Pan sear the scallops in the butter and oil mixture on high heat, no more than 1 minute per side. Plate chili powder side up.
To serve: I like to dot the plate around the scallops with the tomatillos puree. Then, starting with the avocado, sprinkle all the chopped ingredients on top of the scallops. Add salt, pepper, and a few dashes of hot sauce to taste. Note: guacamole not pictured.
The dish is versatile in three ways. First, if you like your guacamole in a different style, you can adapt this recipe to your liking. I have always liked sundried tomatoes, but you may like serrano peppers instead. Second, you don’t have to do this recipe on scallops. You can use it on anything that goes well with guacamole; try hamburgers for example. Third, if you do use scallops, you can create an amuse bouche (1 scallop), appetizer (2 scallops), or entree (4 scallops or more). This dish is best paired with a glass of 2014 DeLille Cellars Chaleur Estate Blanc .
To make the Tomatillos Puree: roast the tomatillos until marked, soft, and juicy; then cool. Put tomatillos and the cilantro into a blender. Puree and add salt to taste. Set aside.
To make the Deconstructed Guacamole: finely chop avocado, tomato, onion, cilantro, Anaheim pepper and sundried tomatoes, keep separate and ready to sprinkle on the scallops.
To make the Pan Seared Scallops: keep plates warm in a low temp oven. This is important so that the scallops stay warm when the dish is assembled.
Make sure the scallops are dry so they will sear properly. Season with salt, pepper, and chili powder on one side. Pan sear the scallops in the butter and oil mixture on high heat, no more than 1 minute per side. Plate chili powder side up.
To serve: I like to dot the plate around the scallops with the tomatillos puree. Then, starting with the avocado, sprinkle all the chopped ingredients on top of the scallops. Add salt, pepper, and a few dashes of hot sauce to taste. Note: guacamole not pictured.