Velvety smooth scallops with beautifully caramelized crust and topped with honey dijon avocado sauce are simple, yet elegant appetizer.
Did you know that it takes only about 5 minutes to perfectly sear the scallops ? In this post, I’m sharing some great tips on how to pan sear the scallops.
As I mentioned last week, I’m participating in Saucy Mama’s 2014 Recipe Contest using one of their delicious sauces. Although each and every one of 6 sauces was delicious in their own unique way, Honey Dijon dressing has been my absolute favorite.
Sweet, tangy and slightly spicy, this honey Dijon dressing is versatile enough to use in wide variety of recipes from marinating chicken and seafood to dressing your favorite salad to creating a new sauce. I actually created 2 different recipes with this dressing last week. Since my honey dijon chicken salad didn’t fall under any of the categories of the contest, I’m entering the contest with this seared scallop with honey Dijon avocado sauce recipe. No worries, I will be sharing my chicken salad recipe next week. 🙂
I’m all about easy recipes for fancy and flavorful dishes. And today I’m sharing just that.
In this recipe, a few sea scallops, avocado and honey dijon dressing come together to create velvety smooth scallops with beautifully caramelized crust and topped with honey dijon avocado sauce. No long list of ingredients to hunt for, just three main ingredients and you’re all set!
You’ll start with washing the scallops under cold water and removing the side muscle, if needed. To achieve perfect caramelized crust, you need to thoroughly dry the scallops with paper towel. If the scallops are not dried enough, instead of searing they will simply steam. So, make sure to dry them good.
Keep on reading for more tips to perfectly seared scallops.
When you’re ready to sear the scallops, heat the olive oil and butter in the pan over high heat. You really want sizzling hot skillet here for optimum caramelization. Add scallops about inch or two apart from each other. If you overcrowd the pan, the scallops will start steaming instead of searing.
I highly recommend using stainless steel, or cast iron pans here. Non-stick pans are not ideal for searing.
Overcooked scallops are rubbery and chewy, and no one wants that. Not trying to scare you off, but just giving you heads up that it’s a matter of seconds to get from perfectly cooked to overcooked. Keep in mind, it’ll take maximum 3 minutes per side.
You’ll be proud to serve such restaurant-quality, impressive appetizer at any party without slaving in the kitchen for hours. Enjoy!
Seared Scallops with Honey Dijon Avocado Sauce
Ingredients
For scallops:
- 6 sea scallops
- 1/3 cup Honey Dijon Dressing I used Saucy Mama’s dressing here
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
For honey dijon avocado sauce:
- ½ avocado
- 2 teaspoons Saucy Mama’s Honey Dijon Dressing
- Pinch of salt
Instructions
- Wash the sea scallops under cold water.
- Thoroughly dry them with paper towel.
- Pour Honey Dijon Dressing over dried scallops.
- Toss to coat the scallops evenly. Let it marinate for 30 minutes.
- Meanwhile, make the avocado sauce. In a small bowl, mash the avocado with a fork.
- Add honey dijon dressing and mix well. Salt to taste.
- Cover the sauce with plastic wrap, so that it touches the avocado sauce to prevent browning. Set aside.
- To cook the scallops, heat butter and olive oil in 12-inch pan (don’t use non-stick pan) over medium-high heat.
- Remove the scallops from a marinade and salt and pepper them.
- Add the scallops into sizzling hot pan, making sure the scallops don’t touch each other.
- Sear the scallops for about 2 minutes without disruption until golden crust forms. If the scallops are stuck to the pan, that means they are not ready to be flipped. Don’t force it.
- Using a tong, flip the scallops and cook the other side for another 2 minutes. The center of the scallops should be slightly translucent. Overcooking will result in chewy, rubbery scallops that no one would care for.
- Transfer the cooked scallops onto a plate and top with avocado sauce. Serve immediately.
Nutrition Facts:
*Disclaimer: Barhyte Specialty Foods provided a set of Saucy Mama’s condiments for free to participate in Saucy Mama’s 2014 Recipe Contest. All opinions are my own.
Lisa says
I have made this multiple times, and everyone enjoys it! Thanks
Shinee says
Thank you, Lisa, for your feedback! So glad you all enjoy it!
Lisa says
If you need to dry the scallops so they don’t steam will you need to dry the bottoms after marinating? Trying the recipe on Wednesday as it looks yummy.
Shinee says
Hi, Lisa! Great question! Since the dressing is oil based, you don’t need to dry the scallops after marinating. It won’t cause steam. Hope you’ll enjoy! And please let us know how you like them, if you give it a try.
Barbara says
Seriously, bottled salad dressing to make another dressing. I don’t buy any bottled sauces if I don’t need to and certainly you can make the honey mustard dressing from scratch.
Looking elsewhere for ideas.
Russell Litten says
Outstanding. I used Whole avocado only 3 table spoons of honey Dijon dressing. Served on top of scoops of mashed sweet potatoes.
Shinee says
So glad you tried and love the recipe. Thank you for your feedback and sharing your tweaks, Russell!
Patti says
Do you have a suggestion for a side for this recipe? It sure sounds amazing!
Shinee says
Hi, Patti. My favorite side for seared scallops is risotto. But I think creamy or pesto pasta is good too. Let me know if you give it a try.
christine davis says
how many does this serve?
Shinee says
Hi, Christine. I’d say 2 servings as a main dish with side dish.
Susan says
If you can’t find the Mamas sauce how can you make it ?
Shinee says
Hmm, that’s a tough one, Susan. I have yet to find a substitute for this honey dijon dressing. It’s seriously my favorite. If you really want to make this flavor, I’d suggest to buy this dressing on their website, http://barhyte.com/honey-dijon-dressing/. That’s how I get mine.
Regina Presnal says
How far in advance can the sauce be made? Do you need to take any precautions to prevent the sauce from browning due to the avocado?
Shinee says
Make the sauce right before serving. To minimize the browning, cover the sauce with plastic wrap so it touches the surface of the avocado sauce. The surface will still brown a bit, but it’ll be fine once you stir it. Hope this helps.