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Sauted Alaska Weathervane Scallops with Citrus Salad and Avocado by Chef Ben Pollinger

Sauted Alaska Weathervane Scallops with Citrus Salad and Avocado by Chef Ben Pollinger
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Servings
4
Cook Time
4 min
Servings
4
Cook Time
4 min
Sauted Alaska Weathervane Scallops with Citrus Salad and Avocado by Chef Ben Pollinger
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4
Cook Time
4 min
Servings
4
Cook Time
4 min
Instructions
  1. Citrus Salad:
  2. Cut the citrus segments into small pieces. Season with salt and pepper. Combine citrus with zest, ginger and chiles. Drizzle with olive
  3. oil; reserve. At time of serving toss with basil, mint and cilantro.
  4. Avocado Puree:
  5. Scoop the flesh from the avocado. Mix in a blender with lime juice until smooth.
  6. Scallops:
  7. Season scallops with salt and pepper. Saut in canola oil over medium heat until golden on one side. Add butter and let brown lightly. Turn
  8. scallops over; cook to an even golden brown.
  9. To serve, place a few dollops (1/4 cup) of avocado pure to one side of each of 4 plates. Arrange scallops over pure. Evenly distribute
  10. citrus salad. Sprinkle with toasted cashews. Garnish with a few sprigs of spicy baby greens.
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