Sautéed Scallops
Serves: 8
Ingredients
- 2 oranges, peeled, seeded and chopped
- 2 ZESPRI® GOLD Kiwifruit, peeled and diced
- 2 ZESPRI® GREEN Kiwifruit, peeled and diced
- 4 avocados, peeled, pitted and divided
- 2 teaspoons fresh tarragon, chopped
- 2 teaspoons fresh chervil, chopped
- ½ teaspoon salt, divided
- ¼ cup lime juice
- 2 tablespoons vegetable oil or clarified butter
- 16 large (10 / 20) fresh scallops, rinsed and patted dry
- 1/8 teaspoon white pepper
Directions
1. Mix oranges, ZESPRI® Kiwifruit, 2 diced avocados, tarragon, chervil and ¼ teaspoon salt in medium bowl; set aside
2. Puree 2 avocados and lime juice in food processor for 10 seconds until blended. Add 1 to 2 teaspoons cool water if mixture is too thick; set aside
3. Heat oil or butter in large frying pan over high heat. Sprinkle scallops with remaining salt and white pepper. Cook scallops for 3 minutes per side, turning once or until opaque and lightly browned. Do not over cook
4. Spoon 2 tablespoons avocado puree onto centre of plate. Place 2 scallops on each side of puree. Top with ¼ cup fruit mixture. Serve immediately
Preparation Time
30 minutes
Source
Melissa Perello of Fifth Floor, San Francisco
Nutritional Analysis Per Serving
| Calories |
280 (57% Calories from Fat) |
| Protein |
12 g |
| Carbohydrate |
20 g |
| Fibre |
9 g |
| Fat |
19 g |
| Saturated Fat |
3 g |
| Trans Fat |
0 g |
| Cholesterol |
20 mg |
| Sodium |
260 mg |