Simple pleasures are always the most satisfying in my opinion, they might not always win beauty contests or prizes for culinary innovation, but when the taste:effort ratio is as compelling as with this dish, I am most happy. I loved the creaminess of the avocado as a perfect complement to the buttery scallops - and the Asian-style dressing is a refreshing twist I should use more often... this is easily whipped together, so perfect for a weekday supper or a starter for a dinner party.
We enjoyed this with sourdough baguette, but I was really craving another accompaniment which would have been perfect: I had it a little while ago at Zuma, where they serve an absolutely amazing tuna & salmon tartare with lotus chips and that addictive sheet of a prawn cracker with seaweed... I am still salivating at the thought of it!
(serves 2 as a starter)
6 scallops (with or without roe)
1 very ripe avocado
juice of half a lime
salt, pepper to taste
ca. 1 tbsp brown miso paste
1 tsp ghee/butter
For the marinade:
1 cm fresh ginger (grated)
juice of 1 lime
1 tsp brown sugar
2 tbsp soy sauce
1 tsp sesame oil
1 tsp white and black sesame seed mix (optional)
Cut the avocado un half, scoop out the flesh, retaining the stone. Mash the avocado very finely, add the lime juice and season with salt and pepper. Add the stone (prevents it from going brown) and reserve.
Combine all the ingredients for the marinade and set aside.
Heat the ghee/butter in a non-stick pan. Smear just a little of the brown miso paste onto one side of each scallop. Place the scallops in the hot oil, quickly sear on both sides until just turning lightly brown - I like my scallops to still be translucent in the middle, depending on their size, they need 1.5 to 2 minutes.
Divide the avocado between plates, arrange the scallops on top. Gently warm the marinade in the pan you just used for frying, drizzling it over the scallops just before serving.