Wow! What a beautiful day we had yesterday…it actually felt like summer. Had it been the weekend, we would have whipped up some salsa…some guac and cracked an ice-cold corona by the pool! 🙂 You remember the Great Guac Recipe, right?!
Adapted by recipes from Amanda Johnson and Delaney Loftsgaarden
- 2 Avocados
- 1 Serrano Pepper
- 1 Large Roma Tomato
- Juice of 1/2 lime
- 2 tbsp chopped fresh cilantro
- 1/4 Red Onion, chopped
- Salt and Pepper to taste
SCALLOP & GUAC BITES
- Fresh Guacamole, see recipe above or on Great Guac post
- 4 Sea Scallops, dry and room temperature
- Blue Corn Tortilla Chips
- Vegetable Oil
- Sea Salt
- Cracked Pepper
First, prepare the guacamole. Cover and store in the refrigerator until scallops are seared.
Next, ensure the scallops are ready to be used. Scallops should be dry and room temperature with the “beard” removed. The beard of a scallop is a small flap along the edge (where the scallop would have been resting inside it’s shell). This portion of the scallop should be easily detached. Should you leave it on, that portion of the scallop will taste like a rubber band.
Once the scallops are prepped, you are ready to sear! If you are in my boat, searing scallops is new to you. Have no fear…I reached out to my good friend Brandon Mandrell, the Chef, for some expert advice!
Brush both sides of the scallops with vegetable oil and season with sea salt and cracked pepper.
Place a non-stick pan on the burner and heat on high until the pan begins to put off white smoke. Once it does, pull the pan off the burner and add 2 tablespoons vegetable oil. (Brandon taught me the importance of using Vegetable Oil for searing in place of EVOO. In addition to a milder flavor, vegetable oil heats to a higher temperature.) Move the pan back onto the burner and add the scallops. Caution, at this point, the oil may splatter. (Wear long sleeves or tall oven mitts!)
Watching closely, sear the scallops for approximately 2-3 minutes per side or until golden brown. Control the heat by slowly moving the pan on and off the burner. The scallop should feel firm but supple if you apply gentle pressure when they are done.
Remove from pan. Place on paper towel to dab oil.
Next, build your “bites”! Top Blue Corn Tortilla Chips with a spoonful of Guacamole and finish with a beautifully browned scallop!
Delicious! I can’t wait to indulge in a few more.
Indulge. In Life. In Love. In Food.
These look amazing… what a great summer appetizer to enjoy with a glass of pinot gris or even sparkling wine!!
How come we never cooked together when we lived in Iowa City!!??