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Seared Scallops with Avocado Creme

Here is the dish from the other night, usually I make a new recipe a few times before posting to make sure the recipe will work, but with this dish, I actually combined three different recipes from the past to create this new dish, so I am posting without making it again. I would love feedback on this recipe - Enjoy



3 medium avocados, rough chopped

1/2 jalapeno, seeds removed

1/3 of a can of coconut cream, do not stir the can, our of the coconut water and just used the cream at the bottom

Juice of one lemon

3 cloves of garlic

3 tablespoons of grapefruit vinegar

3 tablespoons of Persian Lime olive oil

1 tablespoon toasted sesame oil

Salt and pepper to taste


1 to 1 1/2 lbs of sea scallops, cleaned and dried

3 tablespoons of butter

1 tablespoon of avocado oil

Salt and pepper to taste


4 small radish, thinly sliced

1/2 cup of diced scallions, green parts

1 tablespoon of grapefruit vinegar

1/4 lb of bacon, crisped up and crumbled

salt and pepper to taste



Place all the creme ingredients into the food processor and puree until smooth, transfer to a bowl and place plastic wrap on the surface of the creme to prevent it from oxidizing, set aside


On a large plate place a single layer of radishes, sprinkle with the vinegar and season set aside.


Pat the scallops dry with a paper towel and season.

In a large skillet over medium-high heat, melt the butter and then whisk in the avocado oil. Working in batches, sear the scallops on each side for about 1 1/2 to 2 minutes depending on their size, transfer to a rack to drain. Repeat until done.


Spread creme on the middle of the plate, arrange scallops on top and garnish with radishes, bacon crumble and scallions

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