Scallop And Avacado Bruscetta Food

SEARED SCALLOPS WITH PANCETTA OVER AVOCADO AND WASABI

Steps:

• Halve the 3 avocados and remove the pits. Spoon out flesh into a food processor and add wasabi, lemon juice, salt and pepper, to taste. Process until it's a smooth consistency. Cover and place in refrigerator until ready to serve.
• Heat a frying pan on medium heat. Cook pancetta until crispy and fat has rendered. Remove pancetta from pan reserving the fat and add butter and garlic. Once the butter has melted add the scallops to the pan and gently sear until lightly browned. About 1 minute per side. Spoon some avocado puree on each plate, arrange pancetta on top followed by the seared scallops. Dice your red pepper finely and garnish.

AVOCADO BRUSCHETTA

Steps:

• Preheat broiler. Whisk together the first 8 ingredients; stir in herbs. Fold in avocados. Place bread on an ungreased baking sheet. Broil 3-4 in. from heat until golden brown, 1-2 minutes per side. Top with avocado mixture.

SCALLOPS WITH MANGO AND AVOCADO

Steps:

• In a medium pot, bring 2 cups canola oil to 350 degrees F.
• Using a 2 1/2-inch biscuit cutter, cut out the center of each wonton wrapper. Fry the wontons in small batches until they are brown and crispy, about 2 minutes. Drain on a plate lined with a paper towel and season each with a bit of salt.
• Heat the remaining 3 tablespoons canola oil in a large heavy-bottomed skillet over high heat. Pat the scallops dry with a paper towel and season both sides with salt and pepper, to taste. Sear the scallops in the skillet for 3 minutes per side.
• In a medium bowl, combine the diced mango and avocado. In another smaller bowl, whisk together the coconut milk, hot sauce, and lime juice, and adjust the seasoning with salt and black pepper, to taste. Pour half of the coconut milk mixture over the mango and avocado and gently toss to coat.
• To assemble, put 1 tablespoon of the mango and avocado mixture onto a fried wonton. Top with a seared scallop and finish with a drizzle of the coconut sauce. Repeat with the remaining ingredients and transfer to a serving platter.

SCALLOP AND AVACADO BRUSCETTA

Steps:

• Preheat the barbecue at medium high.In a bowl, mix 1 Tbsp. (15 ml) of oil, 2 tsp. (10 ml) of lime juice and the coriander. Add the scallops and coat them well. Strain the scallops and put them on the oiled grill of the barbecue. Cook 3 minutes or until they are slightly firm and opaque. Turn once while cooking. Set aside.Brush remaining oil on the slices of bread. Put them on the oiled barbecue grill cook for about 5 minutes or until the bread is crusty and golden. Turn once while cooking.In a bowl, using a fork, mix the avacado, the rest of the lime juice, salt and pepper while mashing the avacado to obtain a chunky, thick purée. Spread the avocado preparation on the slices of grilled bread. Cover the slices with tomatoes and scallops. Serve immediately.

GRILLED AVOCADO AND SCALLOP SALAD

Steps:

• Marinade: Put all the ingredients in a medium bowl and whisk until smooth. Reserve 1/4 cup of the marinade in a small bowl.
• Scallops: Add the scallops to the bowl with the marinade. Cover and refrigerate for up to 30 minutes. Remove the scallops from the marinade and pat dry with paper towels. Discard the marinade. Coat a large heavy saute pan with extra-virgin olive oil and put over medium-high heat. Add the scallops in a single layer. Cook until golden on 1 side, about 2 minutes, depending on size. Turn and brown on the other side, another 2 minutes. Drain on paper towels and set aside to cool slightly.
• Caramelized Avocados: Coat the bottom of a small, nonstick skillet over medium heat, with extra-virgin olive oil. Sprinkle 1 side of the avocado slices with sugar, and salt and pepper, to taste. Add them to the skillet and cook until the sugar is caramelized and golden, about 2 minutes. Turn gently and cook for another 30 seconds. Remove to a plate and set aside.
• Salad: Put the baby lettuces in a bowl with half of the grapefruit segments. Add the reserved 1/4 cup of marinade and toss until coated.
• To serve: Put the dressed lettuces on a serving platter. Top with the caramelized avocados, remaining grapefruit segments, and scallops. Serve additional vinaigrette on the side.

GRILLED SCALLOPS TOPPED WITH BRUSCHETTA ON TOAST

Steps:

• Combine bruschetta ingredients. This can be done several hours in advance. Set aside.
• Combine scallop ingredients and marinate for about 15-30 minutes.
• Grill scallops until done -- do NOT overcook. We use a pan with holes made for the grill, but can also put on k-bobs. Alternatively can sear inside in a skillet.
• Meanwhile, drizzle a SMALL amount of oil on bread slices and toast until golden and crispy. Can toast in toaster oven or on grill.
• Place one scallop on each toast slice. Top with bruschetta. Garnish with basil sprig.

SCALLOP BRUSCHETTA

Steps:

• Tomatoes Mixture: Dice cherry tomatoes and red onions and add them to a small mixing bowl. Add parmesan cheese, lemon juice, salt and oregano. Set aside.
• Spray olive oil on pan and cook scallops for about 4 minutes each side until both sides are browned.
• Toast breads and rub halved garlic on one side of each toasted bread, then discard garlic.
• Brush olive oil on bread (same side as the rubbed garlic) and add 'tomatoes mixture' on top (evenly on both breads).
• Place 2 grilled/cooked scallops on top each Bruschetta.
• Garnish with capers.
• Enjoy for lunch, entree or snack.

AVOCADO BRUSCHETTA

Steps:

• In a mini chopper, chop the onion, garlic, chili flakes and lime juice until very fine.
• Mixed the garlic etc with the fork mashed avocado.
• Meanwhile lightly paint the baguette slices with olive oil on both sides and broil one side then the other until light golden.
• Spread the avocado mixture on the toasted baguette slices.
• Top with the chopped tomatoes and sprinkle with the parmesan cheese.
• Preheat oven to 350F heat for 10 minutes finish under the broiler for 2 more minutes or until the parmesan is golden.

SCALLOPS WITH AVOCADO SALSA

Steps:

• In a large bowl, combine basil, lime juice, olive oil, onion, jalapeno and garlic.
• With rubber spatula, gently fold in the avocados.
• Season with salt and pepper.
• In a large skillet, heat the vegetable oil until shimmering. Season the scallops with salt and pepper and cook over high heat until browned outside, but still rare in the center- about 2 minutes per side.
• Transfer scallops to warmed platter- keep them warm.
• Add water and tomatoes to the same skillet and cook over med-high heat, scraping up any browned bits from the bottom until the water has reduced- this happens in about 2 minutes.
• Remove from heat and stir in the balsamic vinegar.
• Season with salt and pepper.
• Pour the tomato sauce over the scallops and serve with avocado salsa on the side.
• *Use the salsa and the sauce on steak, shrimp, with chips, in a sandwich -- the possibilities are endless!