Chilled Avocado Soup with Scallops

• 3 tablespoons olive oil
• 1 cup diced white onion
• 1 serrano chile, stemmed, seeded, and diced
• 3 garlic cloves, minced
• Salt
• 4 firm but ripe avocados, halved, pitted, and peeled
• 2 cups chicken broth
• 5 tablespoons fresh lemon juice
• 1/4 cup chopped fresh cilantro
• Freshly ground black pepper
• 6 to 8 jumbo scallops
• 1/2 cup Mexican crema (see page 70) or creme fraiche, whisked to soften

1. Heat 2 tablespoons of the olive oil in a medium skillet over medium heat.
2. Add the onion and serrano chile and saute for 10 minutes, or until tender.
3. Add the garlic and cook for 2 minutes.
4. Season with salt.
5. Remove from the heat and set aside to cool.
6. Put the avocados in a blender.
7. Add the chicken broth, lemon juice, cilantro, and onion mixture.
8. Puree until smooth.
9. Blend in 2 cups water.
10. Strain the soup into a large bowl, and season it to taste with salt and pepper.
11. Cover and refrigerate until well chilled, about 3 hours.
12. Sprinkle the scallops all over with salt and pepper.
13. Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat.
14. Working in 2 batches, sear the scallops for 1 minute per side, or until just cooked through.
15. Pour the chilled soup into individual bowls.
16. Top each serving with a scallop, and drizzle with the crema.

olive oil, white onion, serrano chile, garlic, salt, avocados, chicken broth, lemon juice, fresh cilantro, freshly ground black pepper, creme fraiche

Taken from www.epicurious.com/recipes/food/views/chilled-avocado-soup-with-scallops-386960 (may not work)