Ethan Stowell’s Seared Sea Scallops
with Avocado Puree and Parsley Salad
(Designed for four; can be easily adapted to serve two)
8 to 10 large sea scallops (*T:or 3/4 lb, medium-size scallops for two servings)
2 ripe avocados, pit and skin removed
juice of 2 lemons*
2 bunches parsley, with the leaves picked off
extra virgin olive oil
salt and pepper
To make the avocado puree, place the avocadoes and half the lemon juice in a blender, blend until smooth. Set aside covered. *T: I mashed with a fork and added only enough lemon juice to taste.
To saute the scallops, place two saute pans over medium high heat until hot. Add two T olive oil to each pan, season the scallops with salt and pepper and place them in the pans. Cook about 4 minutes on each side until golden brown and just cooked through. Wiggle pan so the oil,not the pan. is cooking the scallops. Drain on a paper towel.
To make the parsley salad, mix the parsley, 2 T olive oil, 2 t lemon juice and a little salt and pepper in a bowl. (*T: I used 1/2 of one bunch since we use it more as a garnish than as a side salad.)
To present the dish, divide the avocado puree among four plates, place two scallops on each plate and then top with the parsley salad. Serve immediately.