Thursday, February 14, 2008

Seared Scallops with Wasabi Mayo

Seared scallops are so easy to make...I don't know why I tend to save them for special occasions. The wasabi dressing with the avocado goes perfectly with the scallops. To make it more of an appetizer, you could get a leaf of Bibb lettuce and place a piece of avocado on it, a scallop, then a drizzle of the dressing.

What You'll Need:
6-8 Jumbo Sea Scallops
Extra Virgin Olive Oil
Salt and Pepper
1 Avocado
3/4 Cup Mayonaise
Juice of Half a Lime
1 Tbsp. Wasabi Paste (more or less to taste)
2 Tbsp. Cilantro, chopped

What you'll Do:
Rinse the scallops making sure the "beard" has been removed. Thouroughly pat dry.
Drizzle with EVOO and sprinkle with Salt and Pepper.
In a VERY hot pan, sear the scallops on one side and allow to cook for about 3 minutes until they loosen from the pan. Flip them over and do the same for the other side.
To make the dressing, combine the mayo, lime juice, wasabi, and cilantro and refrigerate until ready to use.
Serve the warm scallops with the avocado on the side drizzled with the wasabi mayo.


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culina mundi said...

well that prior comment made zero sense! I bet it's better in its native tongue. thanks for this interesting idea. I was looking for validation that I could do scallops with wasabi, and now I've found it! ciao.