‘Good’ fat and umami overload!
Peel and slice one ripe (but not too soft) avocado and arrange on a plate. Top with anchovy filets, chopped parsley, cilantro and scallions, and shaved Parmesan cheese. Season with lemon juice, extra virgin olive oil and salt and pepper to taste.
Citrus-Glazed Scallops with Avocado
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.