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SAUTÉED
SCALLOPS WITH KIWIFRUIT, AVOCADO & ORANGE RELISH
- Recipe courtesy of Chef Melissa
Perello, Fifth Floor, San Francisco
 INGREDIENTS:
16
ea. 10/20 Dayboat Scallops
3 GOLD
Kiwifruit, peeled
3 GREEN Kiwifruit, peeled
3 Firm, but ripe avocado
3 Valencia oranges, peeled and segmented (no seeds)
1 tbsp chopped fresh tarragon
1 tbsp chopped fresh chervil
Prep time: 10 minutes
Cooking time: 12 minutes
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
kiwifruit relish, and topping each plate with two of the seared
scallops. Drizzle with a bit of nice extra virgin olive oil
to finish.
Prep time: 10 minutes
Cooking time: 12 minutes
Makes:
8 1/2 cup portions
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