Recipe courtesy of Robert Irvine
Sea Scallops with Guacamole
Total:
15 min
Active:
10 min
Yield:
6 servings
Level:
Easy
Total:
15 min
Active:
10 min
Yield:
6 servings
Level:
Easy

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

Directions

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.

IDEAS YOU'LL LOVE

Seared Sea Scallops

Seared Sea Scallops

Alaskan Sea Scallops with Marsala Cream Sauce

Recipe courtesy of Tracy's King Crab Shack

Florida Lobster and Sea Scallop Fritters

Recipe courtesy of Ocean Grill

Sea Scallops over Leeks with Mango Curry Chutney Sauce

Griddled Sea Scallops with Spaghetti Squash, Field Pea Relish and "Red Hot" Lemon Butter

Recipe courtesy of John Jacob

Grilled Sea Scallops on Tortilla Chips with Avocado Puree and Jalapeno Pesto

Recipe courtesy of Bobby Flay

Sugarcane Skewered Sea Scallops with Mango Hearts of Palm Slaw and Scotch Bonnet Sugarcane Syrup

Recipe courtesy of Hubert Des Marais

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV