By Melissa Perello, Fifth Floor, San Francisco

16 ea. 10/20 Dayboat Scallops

INGREDIENTS:

3 Gold Kiwifruit, Peeled
3 Green Kiwifruit, Peeled
3 Firm, but Ripe Avocado
3 Valencia Oranges, Peeled and Segmented (no seeds)
1 Tablespoon Chopped Fresh Tarragon
1 Tablespoon Chopped Fresh Chervil

METHOD:

Dice the kiwis and avocado; combine with orange and herbs; season with salt to taste and gently toss to mix. Reserve and chill.

INGREDIENTS:

2 Soft, Ripe Avocado, peeled and pitted
Juice of 2 Limes

METHOD:

Place the avocado and lime juice in a blender; puree until smooth, adding a bit of cool water if necessary to blend. Season with salt to taste, reserve at room temperature.

Season the scallops with salt and white pepper and sear in hot skillet with vegetable oil or clarified butter.

Serve the scallops by placing a spoonful of the avocado puree in the center of a plate, following with a neat spoonful of the kiwi relish, and topping each plate with two of the seared scallops. Drizzle with a bit of nice extra virgin olive oil to finish.

Serves: 8
½ cup Portions