Recipe courtesy of Danny Boome
Seared Scallops with Pancetta over Avocado and Wasabi
Getting reviews...
- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 456
- Total Fat
- 40 g
- Saturated Fat
- 11 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 7 g
- Sugar
- 2 g
- Protein
- 14 g
- Cholesterol
- 53 mg
- Sodium
- 549 mg
- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 456
- Total Fat
- 40 g
- Saturated Fat
- 11 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 7 g
- Sugar
- 2 g
- Protein
- 14 g
- Cholesterol
- 53 mg
- Sodium
- 549 mg
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.
