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Sea Scallops with
California Red Grapes,
Avocado and Pea Shoots
Courtesy
of California Table Grape Commission
Posted on
August 16, 2011 |
Ingredients:
1
lb. fresh sea scallops (U10s, or 10 per pound in
size)
8 oz. pea shoots
2 each ripe avocado, diced to ˝ inch size
1 each lime
20 each red California seedless grapes
To taste - extra virgin olive oil
To taste - salt and pepper
Instructions:
Preheat oven to 400°F.
In large mixing bowl combine pea shoots, avocado and
the lime juice. Toss with salt and pepper and set
aside while scallops are cooked.
To cook scallops:
1.
Remove the side muscle and liberally season with
salt and pepper. Lightly coat sauté pan with olive
oil. When the oil just begins to smoke, place 4
scallops flat side down and cook for at least two
minutes.
2.
After the scallops have browned, remove from pan
and place on a baking sheet, then repeat process
for the next 4. Place the baking sheet in
preheated oven for another two minutes.
3.
When all the scallops are done (and still
translucent in the middle), place on a cutting
board and cut each scallop into quarters. In
large bowl, toss scallops with the pea shoots,
avocado, lime juice and Extra Virgin Olive Oil.
The avocado will create a “sauce” on the greens
and scallops. Add the grapes and toss once. Salt
and pepper to taste.
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