Dive into a tantalizing blend of succulent scallops paired with a tangy avocado salsa. A gourmet delight that's simple to prepare, this dish brings together the rich, buttery flavor of scallops with the creamy freshness of avocados. Enhanced with a hint of basil and lime, this dish will take your tastebuds on a memorable adventure.
While most of the ingredients in this recipe are everyday items, you might not have sea scallops and hass avocados readily available in your kitchen. Sea scallops are a type of shellfish with a delicate, sweet flavor. They are often sold frozen in supermarkets, so look for them in the seafood aisle. Hass avocados are a creamy type of avocado with a distinctive pebbly skin. They can be found in most grocery stores or farmer markets.
Ingredients for Scallops with Avocado Salsa
Basil leaves: Aromatic herb used for enhancing flavor.
Fresh lime juice: Adds tanginess and freshness to the salsa.
Extra virgin olive oil: Used for sautéing and also in salsa for smoothness.
Onion: Provides crunchiness and sharpness to the salsa.
Jalapeno: Adds a spicy kick to the salsa.
Garlic clove: Gives a strong, pungent flavor.
Hass avocados: Main ingredient of salsa, provides creaminess.
Sea scallops: Main protein of the dish, pan-seared for a browned exterior.
Water: Used for preparing pan sauce.
Plum tomatoes: Adds sweetness and tanginess to the pan sauce.
Balsamic vinegar: Enhances the flavors of the pan sauce.
One reader, Alano Reeder says:
This scallops with avocado salsa recipe is a game-changer! The combination of perfectly seared scallops with the creamy avocado salsa is a match made in heaven. The flavors are fresh and vibrant, and the dish is so easy to prepare. It's definitely a new favorite in my recipe collection!
Mastering the Art of Cooking Scallops
How to prepare avocado salsa: Combine basil, lime juice, olive oil, onion, jalapeño, and garlic in a large bowl. Gently fold in the avocados and season with salt and pepper.
How to cook scallops: Heat vegetable oil in a large skillet. Season the scallops with salt and pepper and cook over high heat for about 2 minutes per side until browned outside but still rare in the center. Transfer the scallops to a warmed platter.
How to make pan sauce: Add water and tomatoes to the skillet and cook over moderately high heat, scraping up any browned bits from the bottom for about 2 minutes until the water has reduced to 2 tablespoons. Remove from the heat, stir in the balsamic vinegar, and season with salt and pepper.
How To Make Scallops with Avocado Salsa
Mild tasting scallops are drizzled with balsamic vinegar and paired with a refreshing avocado salsa for a tasty dish that’s rich in light undertones.
Serves:
Ingredients
- ¼cupbasil leaves,finely shredded
- 2tbspfresh lime juice
- 1tbspextra virgin olive oil
- 1small onion
- 1jalapeno
- 1small garlic clove
- 2hass avocados,(10 oz each)
- salt and freshly ground pepper,to taste
- 2tbspvegetable oil
- 2lbssea scallops
- ¼cupwater
- 4plum tomatoes
- 1tbspbalsamic vinegar
Instructions
-
In a large bowl, combine the basil, lime juice, olive oil, onion, jalapeño, and garlic. With a rubber spatula, gently fold in the avocados and season with salt and pepper.
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In a large skillet, heat the vegetable oil until shimmering. Season the scallops with salt and pepper and cook over high heat for about 2 minutes per side until browned outside but still rare in the center. Transfer the scallops to a warmed platter.
-
Add the water and tomatoes to the skillet and cook over moderately high heat, scraping up any browned bits from the bottom, for about 2 minutes until the water has reduced to 2 tablespoons.
-
Remove from the heat. Stir in the balsamic vinegar and season with salt and pepper.
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Pour the pan sauce over the scallops and serve the avocado salsa on the side. Enjoy!
Nutrition
- Calories: 438.19kcal
- Fat: 26.44g
- Saturated Fat: 3.40g
- Trans Fat: 0.07g
- Monounsaturated Fat: 17.49g
- Polyunsaturated Fat: 3.75g
- Carbohydrates: 22.48g
- Fiber: 8.28g
- Sugar: 3.93g
- Protein: 30.41g
- Cholesterol: 54.43mg
- Sodium: 1047.85mg
- Calcium: 48.68mg
- Potassium: 1171.67mg
- Iron: 1.87mg
- Vitamin A: 41.71µg
- Vitamin C: 26.75mg
Expert Advice for Perfecting Scallops with Avocado Salsa
When cooking scallops, it's crucial to get the pan really hot before adding them. This ensures a nice sear and prevents the scallops from sticking to the pan. Also, avoid overcrowding the pan as it can lower the temperature and cause the scallops to steam rather than sear. Remember, they cook quickly, so keep a close eye on them to avoid overcooking. Overcooked scallops can become tough and lose their sweet, delicate flavor.
Time-Saving Hacks for Scallops with Avocado Salsa Recipe
Prep ahead: Prepare the avocado salsa and store it in an airtight container in the refrigerator. This can be done up to a day in advance, saving you time on the day of cooking.
Pat dry: Before cooking the scallops, pat them dry with paper towels. This helps them brown more effectively and reduces cooking time.
Organize ingredients: Gather all the ingredients and equipment needed before starting. This will streamline the cooking process and prevent any last-minute scrambling.
Use a non-stick skillet: Cooking the scallops in a non-stick skillet can save time on cleaning, as they are less likely to stick and require less effort to clean afterward.
Multi-task: While the scallops are cooking, prepare the pan sauce and avocado salsa simultaneously to save time and ensure all components are ready at the same time.
Substitute Ingredients For Scallops with Avocado Salsa Recipe
sea scallops - Substitute with king oyster mushrooms: King oyster mushrooms have a meaty texture and a mild, slightly sweet flavor that can mimic the texture and taste of scallops in this recipe.
hass avocados - Substitute with mangoes: Mangoes have a similar creamy texture and a slightly sweet flavor that can work well as a substitute for avocados in the salsa, adding a tropical twist to the dish.
plum tomatoes - Substitute with cherry tomatoes: Cherry tomatoes can be used as a substitute for plum tomatoes, providing a similar sweet and tangy flavor while adding a pop of color to the salsa.
balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar can be used as a substitute for balsamic vinegar, providing a slightly tangy and acidic flavor to the salsa.
Elevate Your Plate: Presenting Scallops and Avocado Salsa
Elevate the avocado salsa: Gently mold the avocado salsa into a small ring mold placed at the center of the plate. Carefully lift the mold to reveal a perfectly shaped and elevated avocado salsa.
Arrange the seared scallops: Place the seared scallops around the avocado salsa in a circular pattern, ensuring each scallop is positioned with precision and elegance.
Garnish with basil leaves: Artfully place fresh basil leaves around the plate, adding a pop of vibrant green color and a touch of aromatic freshness to the dish.
Drizzle with balsamic reduction: Using a fine-tip squeeze bottle, delicately drizzle the balsamic reduction in a decorative pattern around the scallops, adding a sophisticated touch to the presentation.
Add a touch of microgreens: Sprinkle a few carefully selected microgreens over the dish, creating a visually appealing contrast and adding a subtle hint of earthy flavor.
Final touch with edible flowers: Place a few edible flowers strategically around the plate, adding a touch of elegance and a visually stunning element to the presentation.
Essential Kitchen Tools for Crafting Scallop Dishes
- Food processor: A food processor is a versatile kitchen appliance that can be used for chopping, slicing, shredding, and pureeing ingredients. It's great for making the avocado salsa and can help in preparing the ingredients quickly and efficiently.
- Rubber spatula: A rubber spatula is essential for gently folding in the avocado into the salsa without mashing it. It's also useful for scraping down the sides of bowls and skillets.
- Large skillet: A large skillet is used for cooking the scallops over high heat. It provides ample space for the scallops to brown evenly and is essential for achieving the desired texture.
- Vegetable oil: Vegetable oil is used for cooking the scallops. Its high smoke point makes it suitable for high-heat cooking methods like searing.
- Platter: A platter is used for serving the cooked scallops. It's important to use a warmed platter to keep the scallops at the right temperature.
- Skillet: The skillet is used for cooking the tomatoes and creating the pan sauce. It's essential for deglazing and creating flavorful sauces.
- Rubber spatula: A rubber spatula is essential for gently folding in the avocado into the salsa without mashing it. It's also useful for scraping down the sides of bowls and skillets.
Reviving Leftover Scallops and Avocado Salsa
Preheat your oven to 350°F (175°C). Place the leftover scallops on a baking sheet lined with parchment paper or aluminum foil. Drizzle a small amount of olive oil over the scallops to prevent them from drying out. Bake for 5-7 minutes, or until heated through. Be careful not to overcook, as this can cause the scallops to become rubbery.
For a quicker method, you can reheat the scallops in a microwave. Place the scallops in a microwave-safe dish and cover with a damp paper towel. Microwave on high for 30-second intervals, checking the temperature after each interval. Repeat until the scallops are heated through, which should take about 1-2 minutes total.
To reheat the avocado salsa, place it in a bowl and microwave for 15-20 seconds, stirring halfway through. Alternatively, you can heat the salsa in a small saucepan over low heat, stirring constantly, until warmed through. Be cautious not to overheat the salsa, as this can cause the avocado to become mushy.
If you have leftover pan sauce, reheat it in a small saucepan over low heat, stirring occasionally, until warmed through. If the sauce has thickened, you can add a splash of water or chicken broth to thin it out.
Once the scallops, salsa, and pan sauce are heated, assemble the dish as you did originally. Place the scallops on a serving plate, pour the pan sauce over them, and serve the avocado salsa on the side.
For best results, consume the reheated scallops with avocado salsa within one day of the original preparation. Ensure that all components are stored separately in airtight containers in the refrigerator before reheating.
Surprising Trivia About Scallops and Avocados
Scallops with avocado salsa is a delicious and healthy dish that is rich in omega-3 fatty acids and high-quality protein.
Budget-Friendly or Splurge? The Economics of Scallop Dishes
This scallops with avocado salsa recipe can be cost-effective for a household. The key is to source the ingredients smartly, especially the sea scallops and avocados. Look for seasonal deals on these items. The other components like basil, lime, and tomatoes are relatively affordable. The total cost for a household of 4 people would be approximately $40-$50, depending on the quality of the ingredients. The overall verdict for this recipe is 9/10, considering the delightful combination of flavors and the potential to impress guests without breaking the bank.
Is This Seafood Dish Healthy or Not?
This scallop and avocado salsa recipe offers a delightful combination of flavors and textures. From a nutritional standpoint, it has several positive aspects:
- Scallops are a lean protein source, low in calories and rich in essential nutrients like vitamin B12, selenium, and omega-3 fatty acids
- Avocados provide heart-healthy monounsaturated fats, fiber, potassium, and vitamins K, C, and B6
- The dish incorporates fresh vegetables and herbs, such as tomatoes, onions, jalapeños, garlic, and basil, which offer various vitamins, minerals, and antioxidants
However, there are a few areas where the recipe could be improved to enhance its overall healthiness:
- The use of vegetable oil for cooking the scallops adds unnecessary saturated fats. Opting for a healthier cooking oil like olive oil or avocado oil would be a better choice
- The recipe lacks a significant source of complex carbohydrates, which are essential for a balanced meal
To make this recipe even healthier, consider the following suggestions:
- Serve the scallops and avocado salsa over a bed of quinoa, brown rice, or whole-grain pasta to incorporate complex carbohydrates and additional fiber
- Add more non-starchy vegetables to the dish, such as roasted bell peppers, zucchini, or asparagus, to increase the nutrient density and fiber content
- Experiment with different herbs and spices to enhance the flavors without relying on excessive salt or oil. For example, try adding cilantro, cumin, or smoked paprika to the salsa for a bold and savory twist
Our Editor's Take on This Scallop and Avocado Salsa Creation
The combination of seared scallops with zesty avocado salsa is a delightful contrast of flavors and textures. The bright and refreshing avocado salsa, with its hint of heat from the jalapeño, perfectly complements the rich and succulent scallops. The addition of balsamic-tomato pan sauce adds depth and complexity to the dish. This recipe showcases a balance of fresh ingredients and expertly cooked scallops, resulting in a dish that is both elegant and full of vibrant flavors. It's a wonderful choice for a special occasion or a gourmet dinner at home.
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Why trust this Scallops with Avocado Salsa Recipe:
This recipe guarantees a delightful dining experience with fresh, high-quality ingredients. The sea scallops are seared to perfection, ensuring a tender and succulent texture. The vibrant avocado salsa adds a refreshing and creamy element, complemented by the zesty flavors of lime juice and basil leaves. The pan sauce, enriched with balsamic vinegar and plum tomatoes, provides a harmonious balance of sweet and tangy notes. Trust in the expertise of this recipe to elevate your culinary skills and impress your guests with a restaurant-quality dish.
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