Scallops With Avocado Purée: 20-Minute Recipe

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Scallops With Avocado Purée: 20-Minute Recipe

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EVEN A CHEF as famously exacting as Günter Seeger will admit that at home, compromises can—occasionally—be made. For this recipe, he brushes scallops in a sesame-seed vinaigrette and steams them, then dots them with a lemony avocado purée and wraps them in fermented cherry leaves. You can seek out that last ingredient at Japanese markets. Otherwise, Mr. Seeger concedes, the sheets of toasted nori (seaweed) available at most supermarkets will do nicely.

Truly fresh scallops can be served barely cooked, still raw and…

By | 2017-06-01T17:49:24+00:00 June 1st, 2017|0 Comments

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