“You Can Leave Your Hat On” Seared Scallops Over Avocado and Wasabi Cream

By Jackie DeKnock  ,   

July 22, 2015

A simple wasabi sauce cream dresses up seared scallops beautifully. If ya got it, flaunt it!

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  • Yields: Serves 2, of course!



1 teaspoon wasabi powder (or more to taste)

1/2 tablespoon lime juice (or more to taste)

1/2 ripe avocado

1/4 cup plain Greek yogurt

1/4 cup mayonnaise

1/2 teaspoon sea or kosher salt (or more to taste)


1 tablespoon butter

1 garlic clove, minced

6 large sea scallops

Juice of ½ a lemon


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.

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