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Seared Scallops with Honey Dijon Avocado Sauce

Servings: 2 -3 servings
Author: Shinee
Velvety smooth scallops with beautifully caramelized crust and topped with honey dijon avocado sauce are simple, yet elegant appetizer.
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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


  • 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.