Grilled Scallops with Avocado

Instructions

1. 1

   Pat the scallops thoroughly dry with paper towels and season generously on both sides with sea salt, black pepper, and red pepper flakes. Allow them to rest at room temperature for 10 minutes.

   Tip: Dry scallops develop a better sear and caramelization when cooked.

2. 2

   Preheat your grill to high heat and lightly oil the grates with a brush to prevent sticking.

3. 3

   In a small bowl, whisk together the minced garlic, fresh cilantro, lime juice, and 2 tablespoons of olive oil to create a vibrant sauce. Season with a pinch of salt and set aside.

   Tip: This sauce can be prepared up to 2 hours ahead and refrigerated.

4. 4

   Scoop the avocado flesh onto serving plates, dividing evenly among four plates. Lightly mash with a fork to create a textured base, then drizzle with a touch of olive oil.

5. 5

   Place scallops directly on the hot grill grates and sear for 2-3 minutes without moving them, until a golden crust forms. Flip carefully and place a small knob of butter on each scallop.

   Tip: Resist the urge to flip early—patience creates the perfect golden crust.

6. 6

   Grill for an additional 2-3 minutes on the second side until the scallops are just cooked through and opaque in the center. Avoid overcooking to keep them tender and succulent.

   Tip: A scallop should feel firm but still slightly yielding when pressed gently.

7. 7

   Arrange the grilled scallops on top of the avocado base, dividing evenly among the plates.

8. 8

   Spoon the cilantro-lime sauce generously over each plate, scatter with microgreens and lemon zest, and serve immediately while the scallops are still warm.

   Tip: The contrast of warm scallops and cool avocado creates an exceptional flavor and textural experience.