Roasted Scallops with Avocado
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
Perfectly seared scallops with a golden crust paired with creamy avocado mousse, finished with crispy breadcrumbs and a drizzle of lemon-herb oil for an elegant yet simple dish.
Ella x
Ingredients
- 16large sea scallops(patted dry with paper towels)
- 2ripe avocados(peeled and pitted)
- 4 tablespoonsolive oil(divided)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 118 mlpanko breadcrumbs
- 3 tablespoonsfresh lemon juice
- 2 tablespoonsfresh dill(finely chopped)
- 2garlic cloves(minced)
- ¼ teaspoonred pepper flakes
- 2 tablespoonsbutter
- 118 mlmicro greens(for garnish)
Detail level
Instructions
- 1
Prepare the lemon-herb oil by whisking together 2 tablespoons olive oil, minced garlic, fresh dill, lemon juice, and red pepper flakes in a small bowl. Set aside.
Tip: Make this oil ahead of time to allow flavors to meld together.
- 2
Toast the panko breadcrumbs in a dry skillet over medium heat for 2-3 minutes, stirring frequently until golden and fragrant. Transfer to a plate and set aside.
Tip: Toasted breadcrumbs add extra crunch and nutty flavor compared to raw breadcrumbs.
- 3
Create the avocado mousse by mashing the avocado in a bowl with a fork until smooth. Add 1 tablespoon lemon juice, a pinch of sea salt, and pepper. Divide evenly among four serving plates, creating a small mound in the center of each.
Tip: Do this step just before serving to prevent the avocado from browning.
- 4
Pat the scallops completely dry with paper towels and season both sides generously with sea salt and black pepper.
Tip: Dry scallops are essential for achieving a golden, caramelized crust when cooking.
- 5
Heat a large cast-iron skillet over high heat until very hot. Add 2 tablespoons olive oil and let it shimmer for 30 seconds.
Tip: A properly heated pan and oil are crucial for a beautiful golden sear on the scallops.
- 6
Working in batches to avoid crowding, carefully place scallops in the hot skillet flat-side down. Sear undisturbed for 2 minutes until a golden crust forms.
Tip: Resist the urge to move the scallops while they sear; this allows the Maillard reaction to occur.
- 7
Flip the scallops and add butter to the pan. Cook for another 1.5-2 minutes on the second side until opaque throughout. Remove from heat.
Tip: The total cooking time should be brief to keep scallops tender and avoid rubbery texture.
- 8
Arrange 4 seared scallops around the avocado mousse on each plate. Sprinkle the warm scallops with toasted panko breadcrumbs and drizzle the lemon-herb oil over and around the plate.
Tip: Assemble plates quickly while scallops are still warm for the best presentation and taste.
- 9
Garnish with fresh micro greens and serve immediately while the scallops are at peak temperature.
Tip: Microgreens add visual elegance and a delicate fresh flavor that complements the richness of the dish.
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