Seared Scallops with Jalapeño Cream

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10 min


4 servings

* PLUS Cooking time: 7 minutes


  • 2 tbsp jalapeno , seeded and finely chopped
  • 1 garlic clove , minced
  • 12 large scallop
  • 1 pinch salt and pepper
  • 1 tbsp butter
  • 1 firm ripe avocado
  • 1/2 cup coarsley chopped cilantro
  • 1 tsp lemon juice
  • 1/4 cup white wine
  • 1/2 cup 35% cream
  • 1 pinch cayenne pepper


  • Prepare jalapeño and garlic. Pat scallops dry with paper towels. Lightly sprinkle both sides with salt and pepper. Melt butter in a large frying pan over medium-high heat. When bubbly, add scallops. Don’t crowd. You may have to cook them in two batches. Cook until a deep golden, 2 to 3 min. per side. Remove to a plate and cover with foil. Repeat with any remaining scallops.
  • Meanwhile, slice avocado in half. Discard pit, then peel. Dice into small pieces. Place in a bowl. Stir in chives, lemon juice and a pinch of salt. When scallops have been removed, add wine, jalapeño and garlic to pan. Using a wooden spoon, scrape up and stir in any brown bits. Boil down until about 1 tbsp (15 mL) remains, about 30 sec. Add cream and cayenne. Boil, stirring occasionally until slightly thickened, 1 to 2 min. Return scallops and any juices to pan. Stir to coat. Spoon about 2 tbsp (30 mL) sauce onto each plate. Top with 3 scallops. Spoon avocado mixture overtop.

Nutrition (per serving)

  • Calories
  • 307,
  • Protein
  • 19.6 g,
  • Carbohydrates
  • 8.4 g,
  • Fat
  • 21.5 g,
  • Fibre
  • 3.5 g,
  • Sodium
  • 529 mg.

This elegant appetizer doesn’t require culinary prowess, just patience. Don’t stir scallops while they’re in the pan. Let them sizzle away uninterrupted, flipping once, so both sides have a golden crust.


Measure out cream and squeeze out juice.