Chris prepares his signature deconstructed guacamole over pan seared scallops and serves it with the 2018 LTL Grenache Rosé.

Download a pdf version of the recipe

Ingredients:

• 2 dozen fresh scallops
• 2T vegetable oil
• avocado chilled and diced
• tomatoes, peeled and diced
• sun-dried tomato
• white onion, finely diced
• Anaheim pepper, finely diced
• fresh cilantro, chopped
• the juice of a lime wedge
• your choice of hot sauce (optional)

Steps:

1. Rinse scallops and remove tendon.
2. Dice avocado, tomato, sun-dried tomato, and onion into smal pieces and set aside. Keeping the avocados chilled until slicing makes dicing them into small pieces easier.
3. Rinse and chop cilantro leaves.
4. Heat vegetable oil in a pan on high heat.
5. Add scallops and cook for ~1.5min.
6. When browned on both sides, remove scallops to pre-warmed plates.
7. Sprinkle avocado, tomato, sun-dried tomato, onion, and pepper over scallops.
8. Squeeze a few drops lime juice over each plate.
9. Add hot sauce and cilantro to garnish.

Enjoy!