Personal Finance

Scallop Sweet Pea & Avocado

Seafood can feel like a luxury dish, unless that is, you plate it like a high end restaurant would. Meaning, watch your portions. When cooking more expensive ingredients limit portions of higher end seafood ingredients like scallops or shrimp and play up less expensive ingredients like pasta or veggies on the side.

One of my favorite tricks for cooking a treat on the cheap is buying precise amounts. Getting exact amounts of fresh ingredients is far cheaper than prepackaged foods. Cooking for two? Don’t be afraid to ask for six scallops at the seafood counter. Don’t believe me, try ordering eight slices of prosciutto at the deli counter, check the total price, then wander over to the pre-packaged options and you’ll quickly see what I mean.

I’m not opposed to buying frozen in bulk though. Seafood is a particularly good option because it freeze well and thaws with little effort. On a busy work week night, simply move seafood to the fridge before going to work in the morning and they’ll be ready for dinner when you get home.

Scallops with Sweet Pea Avocado Spread

  • Servings: 4
  • Difficulty: Easy
  • Print

Start with the spread, get it plated and about 20 minutes later, you’ve got a beautiful dish ready to eat.

Spread Ingredients:

  • 1 Avocado
  • 1 Cup of frozen sweet peas, thawed
  • 1 clove of garlic
  • Juice from 1 Lime
  • Salt & Pepper to taste

Directions:

  1. Simple scrap the Avocado flesh out and add to a food processor (tiny models work great here) along with the remaining ingredients.
  2. Process until smooth.
  3. Spoon a quarter on each plate, smearing a line across for the Scallops to across.

Scallops:

  • 12 Scallops
  • 2 Tablespoons Butter
  • 3 cloves of garlic sliced thin

Directions:

  1. Place Scallops between a few layers of paper towels and allow them to drain and dry for about 15 minutes.
  2. Lightly salt and pepper them.
  3. Melt butter in the pan, add garlic and once it become fragrant add scallops.
  4. Sear them for 3 – 4 minutes per side, plate immediately.

It’s that simple and it’s an incredibly delicious combination.

NOTES:

  • I like a little heat to balance out the dish, so if you have it drizzle the plated scallops with chili infused oil. If not, try adding a little pepper to your dip.
  • The photo above has Scallops dressed with Basil and toasted almond slices, simply because they were on hand. A great alternative would be toasted pine nuts and micro green.

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