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