Seared Scallops with Ahuacatlan Avocado Oil

searedscallopsDo you want to try a very easy recipe that highlights the amazing searing properties of AHUACATLAN AVOCADO OIL?  How about seared scallops?  Because AHUACATLAN is rated at 520° F it sears the scallops to perfection giving them a beautiful “creme brulee” golden exterior. One of the benefits of being able to cook at such a high temperature is that your food does not absorb as much oil.  As a result, when cooking with Ahuacatlan Avocado Oil, at high heat, your food is not greasy.  This is the reason why a little of our oil goes a long way.

Make sure to find the very BEST scallops available.  You want them to be fresh.  Some scallops are injected with water and these are inferior.  You want “dry scallops.”

 Ingredients:

  •     Scallops for your sized party
  •     Sea Salt
  •     Ground Pepper
  •     Chives or Parsley for garnishing
  •     Red Pepper Flakes, if desired

Let the scallops rest outside the refrigerator for about a half hour.  Dry the scallops by patting them with  paper towels.  Keep patting them down until they are completely dry.  Once they are dried, sprinkle with sea salt and ground pepper.

Heat a small skillet with Ahuacatlan Avocado Oil on HIGH.  If oil starts to smoke, reduce the heat.  Use enough oil so that the bottom of the skillet is coated with the oil (around 1/8 inch layer).  Once the oil is hot, add no more than 4 scallops to the skillet. If you add more than 4 scallops, the oil temperature drops too much.  If the scallops are really thick, it is best to cover the skillet.  After two minutes or so, check to underside of one of the scallops to see if it is caramelized.  If it is, turn the other scallops and cook for additional 2 minutes. Once the first batch of scallops is cooked, repeat the procedure with your remaining scallops.  Garnish with chives or parsley and red pepper flakes; if you desire a little heat to the scallops.

 Note:  The scallops are best when the middle is barely cooked.  You do not want to overcook the scallops.

Comments are closed.