1 large white sweet onions cut in half and sliced thinly.
1 large diced, sun ripened Avocado
1 teaspoon of horseradish
A handful of Greek basil or pea shoots
1 teaspoon of freshly squeezed lime/ lemon
Salt and pepper to taste
1 tablespoon of olive oil
1 teaspoon of butter
8 hand dived Scallops
Place a frying pan on a medium heat and add the butter and olive oil.
Add the Scallops and fry for 1 minute on one side and 30 seconds when you turn it over. Turn the heat off and leave the scallops for another 15 seconds and toss.
Remove the Scallops from the frying pan, set aside in a bowl and reserve the oil for the Avocado salad.
In a bowl add the oil from the Scallops, pepper, horseradish and Greek basil. Mix well and then add the sweet onions.
Add the Avocado and salt to taste. Mix well, be careful not to mash the Avocado and serve immediately with your seared Scallops.
Best served with Melba toast or grilled sourdough bread slices. Wash each morsel down with a crisp Sauvignon Blanc.
All photos are by the owner of this blog.