Recipe courtesy of Danny Boome
Show: Rescue Chef
Seared Scallops with Pancetta over Avocado and Wasabi
Total:
25 min
Active:
15 min
Yield:
6 servings
Level:
Easy
Total:
25 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Halve the 3 avocados and remove the pits. Spoon out flesh into a food processor and add wasabi, lemon juice, salt and pepper, to taste. Process until it's a smooth consistency. Cover and place in refrigerator until ready to serve.

Heat a frying pan on medium heat. Cook pancetta until crispy and fat has rendered. Remove pancetta from pan reserving the fat and add butter and garlic. Once the butter has melted add the scallops to the pan and gently sear until lightly browned. About 1 minute per side. Spoon some avocado puree on each plate, arrange pancetta on top followed by the seared scallops. Dice your red pepper finely and garnish.

IDEAS YOU'LL LOVE

Pan-Seared Rib-Eye

Recipe courtesy of Alton Brown

Bay Scallop Gratin

Recipe courtesy of Ina Garten

Pan Seared Rib-Eye Steaks with Cowboy Coffee Pan Blend

Recipe courtesy of Grady Spears

Pan Seared Chilean Sea Bass with Wild Mushroom Grits and Fresh Spinach

Recipe courtesy of Tyler Florence

Seared Scallops

Recipe courtesy of Alton Brown

Seared Scallops with Scallions

Recipe courtesy of Martha Stewart

Seared Scallops Sushi

Recipe courtesy of Jill Davie

Seared Sea Scallops

Recipe courtesy of Reed Groban

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking