Roasted Scallops with Avocado
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just thirty minutes, yet tastes elegant enough for company. Roasted scallops with avocado is a beautiful combination of sweet, briny scallops paired with creamy avocado that's loaded with heart healthy fats. The panko crust adds a lovely crunch while fresh lemon and dill brighten everything up. Best of all, you probably have most of these ingredients on hand already, making this an easy go to meal that never feels like a compromise on flavor or nutrition.
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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