Citrus-Glazed Scallops with Avocado

Citrus Glazed Scallops

Citrus-Glazed Scallops with Avocado
Serves 2

1 ripe avocado
Half pound diver sea scallops
Juice of one orange
1/2 teaspoon of coriander seeds
1/2 teaspoon of black peppercorns
1 shallot, sliced
1 tablespoon of Sherry wine vinegar
1 inch knob of ginger
1/4 cup of dry white wine
1 tablespoon butter
1 tablespoon of cilantro, minced
1 scallion, minced

Place in small sauce pan orange juice, coriander seeds, shallot, Sherry vinegar, ginger and white wine. Bring to boil, reduce heat to low, simmer until reduced by half.

Season scallops with salt and pepper. Sear scallops in butter until lightly browned. Place scallops on plate. Do not wipe out pan.

Strain sauce mixture into pan. Bring to a boil for one to two minutes, turn off heat. Whisk in one or two pats of cold butter, until smooth and emulsified.

Peel and slice avocado on a plate with the scallops.  Top with the citrus glaze and garnish with the minced cilantro and scallion.

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  • Heather

    LOVE this recipe!!! even my friend who doesn’t like scallops like it. I didn’t use coriander but I did put the tsp of minced cilantro in the sauce. I also let it sit with a lid on the plate for 3-5 minutes to soften the avocado alittle more

  • Fred

    Yummy, we’re making this recipe again tonight! Hurray!!! Thanks LS