Bay Scallops with Avocado and Basil Recipe

From Dorothy McNett's Recipe Book.

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Bay Scallops with Avocado and Basil

From Dorothy McNett's recipes at This recipe was featured in a television show by Dorothy and the studio audience absolutely loved the combination of flavors. It makes a great holiday appetizer before you serve the Prime Rib!

2-3 cloves garlic
1 1/2 - 2 cups fresh basil
1/3 - 1/2 cup Brazil nuts
zest of 1 lemon
1 teaspoon lemon juice
1/2 teaspoon fine sea salt
1-2 teaspoons extra virgin olive oil
1 avocado

1/2 - 1 pound bay scallops
freshly ground peppercorns
1-2 teaspoons extra virgin olive oil
crackers or thin bread slices

Wash and dry the basil, removing any of the stems that are tough and dry, leaving tender ones intact. In food processor with steel chopping blade in place, first whirl the garlic and then add basil, nuts, zest, juice, and salt to puree finely, drizzling in a bit of olive oil to give good consistency. Cut the avocado in half, discard the pit and peeling, quarter the avocado and whirl it into the mixture. Set aside while you cook the scallops.

Sprinkle paprika and pepper over the scallops. In heavy bottomed skillet heat the olive oil over medium high heat. Do not overheat, watch to see that the olive oil is not smoking but has a sheen. Toss in the scallops and gently cook and stir 1-2 minutes, or until done. Do not overcook! Spread some of the avocado basil sauce over a serving platter, pile on the scallops, and dollop with a bit more sauce. Serve with thinly sliced bread or crackers.

Recipe created 2009-03-10.

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