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Seared
Sea Scallops with Avocado Relish and Jicama Salad
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Adapted
from Robert Del Grande
Yield: 4 appetizer servings
8 each large sea scallops, preferably dry-packed
Olive oil for cooking
Avocado Relish
2 ripe avocados, peeled, pitted and cut into small cubes
1/2 white onion, minced
2 serrano chiles, stems removed and minced
2 Tablespoons cilantro, finely chopped
2 teaspoons olive oil
Juice of 1 lime
1 tomato, chopped
Coarse salt and freshly ground black pepper to taste
Jicama Salad
2 cups Jicama, peeled and cut into small cubes
1 Tablespoon walnut oil or olive oil
2 teaspoons fresh lime juice
1/2 teaspoon coarse salt
Pinch of hot red chile flakes
Coarse salt to taste
Cilantro Garnish
Approximately 1 bunch cilantro sprigs
2 teaspoons walnut oil
1/2 teaspoon fresh lime juice
Pinch of salt
Avocado Relish
In a mixing bowl, combine the avocado and the remaining ingredients
except the tomato. With a large spoon, combine the ingredients while
lightly mashing the avocado to form a coarse salsa. Leave bits of
avocado unmashed. Place a piece of plastic wrap directly on the surface
of the guacamole to prevent the air from reaching it. Refrigerate
until ready. Just before serving, add the chopped tomato and blend
to incorporate.
Jicama Salad
Combine all of the ingredients for the Jicama Salad and lightly
toss.
Sea Scallops
Select a non-stick skillet that is large enough to hold the sea
scallops without over crowding. Heat the skillet over high heat until
very hot. Add the oil and sear the sea scallops on each side until
well browned. Lower the heat and allow the scallops to slowly finish
cooking. The scallops will be done when they are firm but still give
under a light pressure. Remove from the skillet to a cutting board.
To serve, slice each scallop horizontally through the center to create
2 round slices of scallop. Place a tight pile of Jicama Salad in the
center of each plate. Tightly arrange the 4 slices of sea scallops
around each Jicama Salad. Neatly place a spoonful of the Avocado Relish
onto each slice of scallop. For the Cilantro Garnish, combine the
cilantro sprigs and the remaining ingredients and lightly toss. Place
a small pile of cilantro over the Jicama Salad.
Wine Suggestion
Viognier |
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