Scallop Guacamole Bites

Scallops:

12 Fresh or thawed scallops

Drizzle of EVOO

Pinch Salt and Pepper

Guacamole:

2 Avocados

6 Grape tomatoes- diced finely

1 tbsp Red onion or shallot- diced finely

1/2 Medium jalapeno- diced finely

1 tbsp Cilantro- Chopped

1/2 Lime- juiced

1 pinch Mexican chili powder

1 pinch Smoked paprika

1 pinch Ancho chili pepper

1 pinch cumin

1 pinch garlic powder

1 pinch of Adobo seasoning

1 pinch Salt- to taste

1 pinch Black pepper

Garnishes:

12 Slices ¼” thick English Cucumber

2 tbsp Crumbled diced cooked bacon bits

Lemon juice

Cilantro- diced

Slice cucumbers into 12 slices, about a ¼” thick. Place on your serving plate.

To make guacamole: in a medium bowl, cut avocados in half, remove the pits, take a large spoon and remove avocado from the skin. Lightly mash avocado using a fork. Add in remaining ingredients. Taste mixture and add additional salt or lime juice if needed.

To pan fry scallops: fully pat dry the 12 fresh or thawed scallops. Sprinkle with salt and pepper. In a medium-large fry pan, heat to medium-high heat. Once the pan is pre-heated, drizzle EVOO. Add scallops one at a time. Cook 4-5 minutes or until scallops are golden/lightly crispy. Flip and cook for an additional 3-4 minutes or until scallops are fully cooked.

To plate, spoon around 1T of guacamole mixture on the top of the sliced cucumber. Add the crumbled diced cooked bacon bits. Then, add fully cooked scallop. Optional garnish: a few drops of lemon juice and/or cilantro. Enjoy friends!

Print Options:

Scallop Guacamole Bites