Scallops and Avocado in Red Pepper Sauce
Callos y Aguacate en Salsa de Chile Rojo DulceAlong the Malecon (seaside walkway) in Mazatlán, there are a number of restaurants serving ocean-fresh seafood of all kinds. Eating scallop ceviche with avocado prompted me to create this version. I present the dish in an elegant new style.
Ingrediënten
Makes 4 servings
- Red Bell Pepper Sauce
- 1 large vine-ripened tomato peeled and chopped
- 1 serrano chile chopped with seeds
- 1 tablespoon olive oil
- 8 sea scallops cut horizontally into 3 slices
- ½ teaspoon salt or to taste
- 3 tablespoons fresh lime juice
- 2 ripe avocados Hass variety preferred, peeled and sliced lengthwise
- Cilantro sprigs
Instructies
- Prepare the bell pepper sauce, adding the tomato and the serrano chile to the blender when puréeing the sauce.
- Strain the sauce as directed in the recipe.
- Adjust salt.
- Cover and refrigerate the sauce until cold.
- In a large nonstick skillet, heat the oil over medium heat and cook the scallops, turning once, just until firm, (but do not brown), about 1 minute.
- Transfer to a plate to cool.
- Add salt and drizzle with half of the lime juice, turning to coat.
- Drizzle the remaining lime juice on the avocado slices.
- To serve, pour about ⅓ cup of the red pep- per sauce in the center of each of 4 salad plates.
- Tilt the plates to pool the sauce.
- Arrange the avocado slices equally on the sauce, in a fan shape, among the plates.
- Arrange the scallops equally on top.
- Garnish each plate with a sprig of cilantro.
Notes / Tips / Wine Advice:
Serve cold.
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