← All recipes

🍽️ Pan-seared Scallops with Fresh Sprouts and Wasabi-Avocado Cream

142 kcal · 30 min · 4 servings

Ingredients

• 50 g fresh sprouts
• lemons
• 1 clove garlic
• 175 g small ripe avocado (1 small ripe avocado)
• 1 tsp wasabi paste
• salt
• white pepper
• 12 scallops (kitchen-ready, shelled)
• pepper
• 1 tbsp rapeseed oil
• 1 tbsp yogurt butter
• vanilla salt

Instructions

1. 1. Rinse the sprouts thoroughly under running water.
2. 2. Let the sprouts drain completely in a colander.
3. 3. Squeeze half of the lemon to extract the juice.
4. 4. Peel the garlic clove.
5. 5. Mince the garlic very finely.
6. 6. Peel the avocado.
7. 7. Cut the avocado in half.
8. 8. Remove the pit from the avocado.
9. 9. Place the avocado flesh into a separate bowl.
10. 10. Add two tablespoons of the lemon juice to the avocado.
11. 11. Add the wasabi paste to the avocado mixture.
12. 12. Add the finely chopped garlic to the avocado mixture.
13. 13. Season the mixture with a pinch of salt.
14. 14. Season the mixture with white pepper.
15. 15. Blend all ingredients into a smooth cream.
16. 16. Cover the avocado cream and place it in the refrigerator to chill.
17. 17. Rinse the scallops under cold water.
18. 18. Pat the scallops dry with a kitchen towel.
19. 19. Season the scallops with black pepper.
20. 20. Heat oil and butter in a pan over high heat.
21. 21. Fry the scallops for 45 seconds on the first side.
22. 22. Fry the scallops for 45 seconds on the second side.
23. 23. Season the fried scallops with vanilla salt.
24. 24. Warm up the serving plates.
25. 25. Take three scallops and place them on a plate.
26. 26. Sprinkle the scallops with the drained sprouts.
27. 27. Place a dollop of the cold avocado cream on the side of the plate.
28. 28. Serve the remaining avocado cream in a separate bowl.

Nutrition per serving

• kcal: 142
• Protein: 6 g · Fett/Fat: 11 g · Carbs: 4 g