Yield: 4 Servings

Ingredients:

Meyer Lemon Chile de Arbol Sauce:
• 1 cup freshly squeezed Meyer lemon juice
• 1 cup freshly squeezed orange juice
• 3 dry arbol chiles, minced
• 1 Tablespoon light soy sauce
• 2 Tablespoons rice vinegar
• 1 Tablespoon corn starch
• Salt, to taste
  
  Avocado Fries:
• Vegetable oil, for frying
• 4 (½-inch thick) slices Hass Avocados from Mexico
• Salt
• 1 cup all-purpose flour
• 1 cup buttermilk
  
  Seared Scallops and Honshimeji Mushrooms:
• 8 (U-10) dry sea scallops
• Kosher salt
• Crushed black pepper
• 1 Tablespoon olive oil
• 2 Tablespoons butter
• 4 bunches honshimeji mushrooms
• 1 teaspoon minced garlic
• 1 teaspoon minced shallots
• 1 teaspoon chopped thyme

Method:
For Meyer Lemon Sauce:
In a small pot, bring the citrus juices, chiles, soy sauce and rice vinegar to a boil. Whisk in the corn starch and season to taste with salt. Reduce to a very low heat to keep the sauce warm.

For Avocado Fries:
Preheat oil in a skillet to 350°F.

Season the avocado slices with salt. In a bowl, lightly coat the avocado with flour. Dip the slices in buttermilk and then re-coat them with flour. Fry the avocado slices until golden brown; sprinkle with salt and set aside.

For Seared Scallops and Honshimeji Mushrooms:
Season the scallops with salt and pepper. In a skillet, heat the oil and 1 Tablespoon of the butter over high heat. Sear each side of each scallop until golden brown; remove from heat and set aside. Heat the remaining butter over low heat in the same skillet. Add the mushrooms, garlic, shallots, and thyme. Cook for approximately 3 minutes, and season to taste with salt.

To Assemble and Serve:
Place 2 scallops in the center of each heated serving plate. Lean 1 bunch of mushrooms against the scallops and drizzle Meyer lemon chile de arbol sauce over the scallops and mushrooms. Top each plate with 1 avocado fry. Serve immediately.

Wine Pairing:
2003 Albariño Rías Baixas Peitan, Spain

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