Seared Scallops with Avocado Puree

Most commercially available scallops have been treated with a solution designed to help them retain moisture for a longer shelf life. Instead, ask for “dry” scallops at your fish counter. Not only are they untreated but they sear much more easily than wet scallops.
By / Photography By Shell B Royster | July 30, 2015


Season scallops with salt and pepper. In a skillet heated to high, sear scallops briefly on both sides—about 3 minutes per side.

Serve 2–4 scallops per person, and drizzle with avocado purée. Serve with jicama-pineapple salad.


For avocado puree: Blend until smooth avocados, 1/4 cup cilantro leaves, juice from 2 limes, Serrano pepper, 1 tablespoon olive oil, 1/4 cup ice water, salt and pepper to taste. Keep refrigerated until needed.


  • 8 “dry” scallops
  • 2 avocados
  • ¼ cup cilantro leaves (loosely packed)
  • 1 Serrano pepper
  • 1 tablespoon olive oil
  • 1 clove garlic
  • ¼ cup ice water
  • 2 limes, juiced
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