July 22, 2015
A simple wasabi sauce cream dresses up seared scallops beautifully. If ya got it, flaunt it!
Make the Sauce:
In a medium bowl, dissolve the wasabi powder in the lime juice. Scoop the avocado out of the shell and into the bowl. Mash well. Add the remaining ingredients and stir until completely blended. Refrigerate until ready to use! Will keep several days stored, covered, in the fridge. This recipe yields about one cup of sauce and may be doubled easily.
Sear the Scallops:
Heat a frying pan on medium heat. Add butter and garlic. Once the butter has melted add the scallops to the pan and gently sear until lightly browned, about 1 minute 1 Minute per side. Squeeze over lemon juice. Spoon some avocado cream onto each plate and place seared scallops on top. Serve with love.
We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
= Go the extra mile! Gourmet – takes time and/or special ingredients and/or technique – worth the extra effort for the impressive WOW factor!
= You walk on water! You must be a Chef!
We’ve designed a handy budget rating scale for you to guide you (and your wallet) through the recipes. Recipes are graded from the ‘high-end caviar-type budget’ to the ‘lower-end spam canned meat type-budget’.
= Spam (aka low budget)
= Mac ‘n Cheese (aka mid budget)
= Filet Mignon (aka higher budget)
= Caviar (aka expensive…but you’re worth it!)