Sautéed Scallops with Kiwifruit, Avocado and Orange Relish
Recipe courtesy of ZESPRI™ Kiwifruit.
Kiwifruit, Avocado and Orange Relish:
3 GOLD kiwifruit, peeled
3 GREEN kiwifruit, peeled
3 firm, but ripe avocado
3 Valencia oranges, peeled and segmented (no seeds)
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh chervil
Salt to taste
2 soft, ripe avocado, peeled and pitted
Juice of 2 limes
Salt to taste
16 (10/20) sea scallops
Salt and ground white pepper to taste
Vegetable oil or clarified butter for frying
Extra virgin olive oil for drizzling (optional)
- For Kiwifruit, Avocado and Orange Relish: Dice the kiwis and 3 firm avocado; combine with orange and herbs; season with salt to taste and gently toss to mix. Reserve and chill.
- For Avocado Purée: Place the soft avocado and lime juice in a blender; purée until smooth, adding a bit of cool water if necessary to blend. Season with salt to taste, reserve at room temperature.
- Season the scallops with salt and white pepper and sear in hot skillet with vegetable oil or clarified butter.
- Serve the scallops by placing a spoonful of the avocado purée in the center of a plate, following with a neat spoonful of the kiwifruit relish, and topping each plate with two of the seared scallops. Drizzle with a bit of nice extra virgin olive oil to finish, if desired.
Makes 8 appetizer servings.
Recipe and photograph courtesy of ZESPRI™ Kiwifruit.