| Level: | Easy |
| Total: | 15 min |
| Prep: | 10 min |
| Cook: | 5 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 15 min |
| Prep: | 10 min |
| Cook: | 5 min |
| Yield: | 6 servings |
Ingredients
- 1-ounce olive oil
- 6 diver or jumbo sea scallops (10 to 20 count per pound), side muscle pulled off
- Salt
- Freshly ground black pepper
- 2 pieces white toast
- 1 California avocado, seeded and peeled
- 1/2 tablespoon lime juice
- 1/4 teaspoon crushed clove garlic
- 1/2-ounce finely chopped onion
- 1 teaspoon chopped cilantro leaves
- Splash hot red pepper sauce
Instructions
- Heat olive oil in a nonstick pan, over moderate-high heat. Season scallops with salt and pepper and cook for 1 1/2 minutes on each side or until golden brown. Using a fork, coarsely mash avocado with lime and garlic. Stir in onion, cilantro and hot red pepper sauce to blend. Season with salt, to taste. Cut crust off toasted bread and cut into 4 triangles. Spoon 1 tablespoon of guacamole on top of each toast triangle. Place scallop on top of guacamole.
Reviews
I made this tonight and it was super easy and delicious!
Instead of toast, I used fresh baked sliced French bread with melted sharp cheddar cheese. It was delicious! Will make again!
Prep was fast and easy. the combination of avocado and scallops was a surprising and flavorful one. Presentation was also eye catching, with definate appeal. altogether a good choice for easy and fast.