These perfectly seared scallops are cooked in minutes and paired with an irresistible avocado cream sauce to create a restaurant-quality dinner! Top your scallops with green onion and fresh radish to create a vibrant and fresh meal ready in under 30 minutes!
Scallops have quickly become one of my favorite sources of protein during our past year on the East Coast. And now, as we are preparing to move back to the Midwest in the next month, I’m just starting to realize how much our diet will change without our current access to a variety of fresh seafood. In anticipation of the move, I’ve taken to cooking these savory pan-fried scallops whenever I can get my hands of them. In this recipe, they’re perfectly paired with a delicious avocado cream – full of fresh ingredients!
Scallops can appear intimidating, but they’re actually one of the easiest (and quickest!) seafoods to prepare. Fresh scallops work best for this recipe, as frozen or previously frozen scallops tend to have been treated with a solution that extends their shelf-life, but makes it very difficult to get that delicious brown crust. When using fresh scallops, just remember to remove the side muscle if it’s still attached. These little pieces are tough to chew and easy to peel off, so it’s definitely worth taking the time to remove the small rectangular piece on the side of each scallop.
While this is certainly a contender to be in my weekly rotation of meals, it also makes for an effortless dinner for date night that is sure to impress! It’s healthy, colorful, and the entire meal comes together in just minutes. While I can definitely eat this meal on its own for a light dinner, it’s also great paired with rice or even a salad. The avocado cream sauce makes an excellent dressing!
- sea scallops 0.5 kg (1 lb)
- (side muscles removed)
- butter 1 tbsp
- vegetable oil 1 tbsp
- salt and pepper to taste
- avocados 2 medium
- garlic 2 cloves
- cilantro 15 sprigs
- lime juice 2 limes
- sour cream 60 g (¼ c)
- salt ½ tsp
- vegetable oil ½ tbsp
- radish optional
- green onion optional
- To prepare the avocado cream, combine all ingredients in a food processor until smooth.
- Remove the side muscle of each scallop if still attached.
- Pat the scallops dry and season scallops with salt and pepper on each side.
- Add butter and oil to a large pan over medium-high heat.
- When the pan is hot, add the scallops and cook for 2-3 minutes or until golden-brown.
- Turn the scallops over and cook an additional 2-3 minutes.