Diver Scallops with Avocado Kiwi Salsa
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Diver Scallops with Avocado Kiwi Salsa

We took a trip to the inauguration last weekend, and boy do I feel American!  So American, in fact, that I’m willing to forgive our country for its little idiosyncracies:  I forgive that cholo sophomore year who stole my 48-star flag, I forgive the parents who name their children “Makayleb,” and I forgive all those people who loudly pride on about living in that scary part of the country that the radio waves of NPR can’t quite reach.  I forgive the people that call the country a “melting-pot,” loudmouth facebook pundits who opine in platitudes, and food writers that take an unfortunate turn for the snarky and arrogant.  I feel so patriotic I might whip up a batch of Senate bean soup and freedom fries.  But I will not forgive this weather.

It’s not enough degrees in New York these days.  “Feels like 2°F” is not a thing I have experienced since I lived in Colorado (you know, real America).  As my friend, Charlie, would say “It’s not Argentina, but it’s Chile” (I’ll forgive him for that, too).  Solution:  free heat and hot water in my building means I crank that heater, I blast that shower, and we make it summer time–and if it’s summer time, we eat summer meals.  I mean, if winter isn’t even going to give us the courtesy to snow, I’m not going to give it the courtesy to make chili–sorry winter, because I make a mean chili (and it has beans in it).  My summer meal in winter: pan seared diver scallops on a kiwi avocado salsa.

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Ingredients:

Serves 3

10 diver scallops
2 kiwifruit
2 small avocados
1/2 red onion, diced
juice of 1/2 lime
1 tablespoon finely chopped fresh parsley
1/2 tablespoon honey
1/2 teaspoon cayenne powder
salt & pepper
black sesame seeds for garnish

(this recipe also works really well with seared tuna instead of scallops and a bit of wasabi in the salsa)

You can make the salsa before you cook the scallops (which don’t take very long at all).  Put everything in a food processor (except the scallops and the sesame seeds) and pulse until smooth.  If it’s too chunky add a little olive oil or coconut oil, but the kiwi and lime juice should add enough liquid.  If you don’t (like me) have a food processor, just mash everything in a bowl with a fork while thinking about Paula Deen’s face.  Cover and set aside. Sear the scallops over medium-high heat in some olive oil.  Two minutes on the first side, flip, and a little less on the other–don’t overcook them, cook just until they are not translucent anymore.  Spoon some of the salsa on to a plate, top with scallops and garnish with black sesame seeds and sliced kiwi (and a cucumber salad).  Try way too hard on the plating.  Cry.  Eat.

 

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