Seared Scallops with Bacon, Tomato and Avocado Puree

 

Two years ago on Martha, San Francisco baker and chef Elizabeth Falkner was on and made the most delicious looking dishes. It reminds me of a salad I make with super thick avocado dressing, fried shallots and a salmon fillet on a bed of greens. I need to find that recipe again I think. I think this one is a must this weekend. My mouth is watering just looking at the picture.

• 2 teaspoons freshly squeezed lime juice
• 1/2 teaspoon agave nectar or corn syrup
• 1/4 teaspoon pure vanilla extract
• Coarse salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 medium Hass avocado, pitted
• 1 teaspoon freshly squeezed lemon juice
• 2 tablespoons olive oil
• 2 tablespoons Brown Butter, cooled
• 2 slices bacon, cut into 1/4-inch-long pieces
• 6 to 8 sea scallops
• 1 tablespoon butter
• Coarse salt and freshly ground pepper
• 1/2 cup red or yellow cherry tomatoes, halved
• 2 lovage leaves or celery leaves, torn
• Fleur de sel

Directions

1. In a small bowl, whisk together lime juice, agave nectar, vanilla, and a pinch each of salt and pepper. Slowly drizzle in extra-virgin olive oil, while continuing to whisk, until an emulsion has formed. Set vinaigrette aside.
2. Remove flesh from avocado and place in the jar of a blender along with 1 teaspoon salt, lemon juice, 2 tablespoons water, olive oil, and brown butter; blend until smooth.
3. Place bacon in a medium skillet over medium heat. Cook bacon, turning, until fat has been rendered, 5 to 7 minutes. Using a slotted spoon, remove bacon from skillet; transfer to a paper-towel-lined plate.
4. Pour off bacon fat from skillet and discard. Return skillet to stove and place over high heat. Season scallops with salt and pepper; add to skillet. Sear scallops 1 minute, add butter and turn scallops; sear 1 minute more. Remove pan from heat.
5. Spread a spoonful of avocado puree on each serving plate. Divide scallops evenly between plates; drizzle with vinaigrette. In a medium bowl, add bacon, tomatoes, lovage, and remaining vinaigrette; toss to combine. Divide evenly between plates, season with fleur de sel, and serve immediately.

What are your plans for the holiday weekend?  I think I am going to be making James Beard recipes all weekend for research on another project and of course there will be some of my famous family clam dip

Two years ago on Martha, San Francisco baker and chef Elizabeth Falkner was on and made the most delicious looking dishes. It reminds me of a salad I make with super thick avocado dressing, fried shallots and a salmon fillet on a bed of greens. I need to find that recipe again I think. I think this one is a must this weekend. My mouth is watering just looking at the picture.

• 2 teaspoons freshly squeezed lime juice
• 1/2 teaspoon agave nectar or corn syrup
• 1/4 teaspoon pure vanilla extract
• Coarse salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 medium Hass avocado, pitted
• 1 teaspoon freshly squeezed lemon juice
• 2 tablespoons olive oil
• 2 tablespoons Brown Butter, cooled
• 2 slices bacon, cut into 1/4-inch-long pieces
• 6 to 8 sea scallops
• 1 tablespoon butter
• Coarse salt and freshly ground pepper
• 1/2 cup red or yellow cherry tomatoes, halved
• 2 lovage leaves or celery leaves, torn
• Fleur de sel

Directions

1. In a small bowl, whisk together lime juice, agave nectar, vanilla, and a pinch each of salt and pepper. Slowly drizzle in extra-virgin olive oil, while continuing to whisk, until an emulsion has formed. Set vinaigrette aside.
2. Remove flesh from avocado and place in the jar of a blender along with 1 teaspoon salt, lemon juice, 2 tablespoons water, olive oil, and brown butter; blend until smooth.
3. Place bacon in a medium skillet over medium heat. Cook bacon, turning, until fat has been rendered, 5 to 7 minutes. Using a slotted spoon, remove bacon from skillet; transfer to a paper-towel-lined plate.
4. Pour off bacon fat from skillet and discard. Return skillet to stove and place over high heat. Season scallops with salt and pepper; add to skillet. Sear scallops 1 minute, add butter and turn scallops; sear 1 minute more. Remove pan from heat.
5. Spread a spoonful of avocado puree on each serving plate. Divide scallops evenly between plates; drizzle with vinaigrette. In a medium bowl, add bacon, tomatoes, lovage, and remaining vinaigrette; toss to combine. Divide evenly between plates, season with fleur de sel, and serve immediately.

What are your plans for the holiday weekend?  I think I am going to be making James Beard recipes all weekend for research on another project and of course there will be some of my famous family clam dip