| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 6 servings |
Ingredients
- 3 avocados
- 3 teaspoons wasabi powder
- 1/2 lemon, juiced
- Salt and freshly ground black pepper
- 12 slices pancetta
- 1 tablespoon butter
- 1 garlic clove, smashed
- 6 large sea scallops
- 1/2 red bell pepper, finely diced for garnish
Instructions
- Halve the 3 avocados and remove the pits. Spoon out flesh into a food processor and add wasabi, lemon juice, salt and pepper, to taste. Process until it’s a smooth consistency. Cover and place in refrigerator until ready to serve.
- Heat a frying pan on medium heat. Cook pancetta until crispy and fat has rendered. Remove pancetta from pan reserving the fat and add butter and garlic. Once the butter has melted add the scallops to the pan and gently sear until lightly browned. About 1 minute per side. Spoon some avocado puree on each plate, arrange pancetta on top followed by the seared scallops. Dice your red pepper finely and garnish.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 456 |
| Total Fat | 40 g |
| Saturated Fat | 11 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 7 g |
| Sugar | 2 g |
| Protein | 14 g |
| Cholesterol | 53 mg |
| Sodium | 549 mg |
Reviews
Loved it – restaurant quality. Made a few modifications based on preference / what I had available:
– omitted wasabi & red pepper
– cooked scallop til lightly browned on each side (which took longer than the 1 min per side the recipe called for)
– used 1 avocado for 1/2 lb scallops
– omitted wasabi & red pepper
– cooked scallop til lightly browned on each side (which took longer than the 1 min per side the recipe called for)
– used 1 avocado for 1/2 lb scallops
Maybe it was the brand of wasabi powder I bought, but the avocado & wasabi puree was not good at all. It tasted like some bad medicine with a chalky texture.
This is a awesome and very impressive appetizer, easy to make and taste like more. I served with several scallops as a larger appetizer it was a great hit, thanks Danny.
This is the first time I made scallops and it was delicious. Great taste and beautiful display with little effort. My husband and I both thought it was fantastic. I served this as an appetizer but it could have easily been the main course.
I served this last night as an appetizer for our anniversary dinner. Both my husband and I thought that this dish was amazing in flavor. I served 2 scallops a piece because I knew that my husband would not be satisfied with just one. I used prepared wasabi in a tube and it was spicy and delicious. Thank you so much, Danny, for making our anniversary dinner so “Rockin”.
I made this recipe as an appetizer for my parents anniversary and it was absolutely phenomenal. I completely disagree with some of the previous reviewers about the flavor of this dish; the flavor combination is succulent and very complementary. The recipe went without a hitch and came out beautifully. Everyone wished I had made more of it.
I’m shocked. This recipe calls for some of my favorite flavors but for some reason they just didn’t work together. Overall the dish was very bland, boring and frankly, just plain not good. I’ve never made a FN.com recipe that we didn’t at least finish, this went to the garabge. Sure, we’ve adjusted ingredients from time to time after the first try. But we couldn’t even come up with adjustments to suite our taste. It tastes like combo that was just thrown together by an inexperienced home cook thinking: “oh yeah, yeah and some of this and let’s see some of that. What else can I throw in here that would be cool?” Sorry. 🙁 Save your scallops for something else.
It was very quick and very delicious!
I don’t think three items could go better together! We love wasabi so the avocado mash was amazing. Make sure every bite you take includes scallop, pancetta and avocado and your mouth will be forever grateful. I want to serve this every time we have dinner parties. It really is impressive!