Seared Scallops with Pancetta over Avocado and Wasabi
- 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
- 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.
avocados, wasabi powder, lemon, salt, pancetta, butter, garlic, scallops, red bell pepper
Taken from www.foodnetwork.com/recipes/danny-boome/seared-scallops-with-pancetta-over-avocado-and-wasabi-recipe.html (may not work)