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.
Rinse and chop cilantro leaves.
Heat vegetable oil in a pan on high heat.
Add scallops and cook for ~1.5min.
When browned on both sides, remove scallops to pre-warmed plates.
Sprinkle avocado, tomato, sun-dried tomato, onion, and pepper over scallops.
Deconstructed Guacamole
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:
Steps:
Enjoy!