Anti Inflammatory Avocado-Cucumber Scallop Spoons
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Learn more →Ingredients
4 servings
For the scallops
- 12 large dry-packed sea scallops (about 1 lb), side muscle removed
- ½ tsp fine sea salt, divided
- 1 tbsp coconut oil
For the avocado purée
- 1 ripe avocado, pitted and flesh scooped out
- 2 tbsp fresh lime juice
- 2 tbsp fresh cilantro leaves
- 1 tbsp fresh ginger, finely grated
- 1 tbsp olive oil
- ¼ tsp fine sea salt
For assembly
- 1 english cucumber, cut into 12 rounds (about ½ inch thick)
- 1 tbsp fresh lime juice
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Pat the scallops completely dry with paper towels, then season all over with 1/4 tsp of the sea salt. Set aside on a clean plate while you prepare the purée.
- 2
Combine the avocado flesh, 2 tbsp lime juice, cilantro, ginger, olive oil, and 1/4 tsp sea salt in a small food processor or blender. Process until smooth and creamy, scraping down the sides once. Taste and adjust salt or lime as needed. Transfer to a small bowl and press a piece of plastic wrap directly onto the surface to prevent browning.
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