- 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
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.