Pan-seared scallops with bacon, coriander seeds and guacamole on toast
A spicy and zesty dish with refreshing notes and sweet and sour nuances
Published originally on my blog on 22 May 2010
Scallops. Who doesn't love scallops? Who is insane enough not to love scallops? We have a guest staying with us since last Saturday, a friend of ours from Greece and a couple of days ago I got to introduce her to scallops. I was apprehensive before I handed her a plateful, I didn't know whether she would enjoy this mollusc. As it turned out, she loved it. My boyfriend, S, was ecstatic. He's crazy about scallops and this dish was actually my special treat for him. It was his birthday, so we all grabbed the chance to indulge ourselves in a little luxury.
The exact dish was lightly seared scallops in olive oil with an avocado-tomato-red onion-chili spread, the well-known Mexican guacamole, on toast, topped with tiny bits of streaky bacon, toasted coriander seeds and baby rocket leaves and a squeeze of lime. What a combination.
I bought the scallops from my fishmonger, got the vegetables from the farmer's market and bread from my favorite bakery near my apartment. I was all set to go. The bacon needed to be baked until crisp and dry, onion, tomato, chili and fresh coriander needed chopping, the bread and the coriander seeds needed toasting, the lime needed squeezing and the scallops needed searing. All done. The result was one of the most flavorsome and colorful dishes I've ever tasted or laid eyes on.
Both flavors and textures of this dish are sensational. It's a spicy, zesty dish with refreshing notes and sweet and sour nuances. Crunchy warm hearty bread, smooth creamy avocado, red hot fiery chili, aromatic fresh coriander, pungent onion, sweet juicy tomato, crispy toasty coriander seeds, vibrant sour lime, creamy light soft scallops. Surprisingly enough, all the other flavors do not overpower the delicate sea jewel that is the scallop and the distinct contrast of textures of all the components in this recipe, make this an incomparable tasting experience.
The luxurious sweet scallops have a very unique taste, slightly reminiscent of crab meat or lobster but far better in texture and subtlety of flavor. This dish is ideal as a first course for a spring or summery dinner with friends and it definitely makes a superb lunch. Pair it with a glass of Sauvignon Blanc and you've got a match made in heaven.
Consider having this dish without the scallops or bacon for a vegetarian option. It's fulfilling and different and it will definitely brighten up your taste buds. Or as a less expensive alternative- since scallops are, unfortunately, rather pricey- you can just replace them with seared shrimp or deep fried calamari tentacles. It will not have the same dashing effect on your guests but it will still be a toothsome and refreshing first course dish.
Pan-Seared Scallops with Bacon, Coriander Seeds and Guacamole on Toast
If you choose to buy whole scallops in their shell, make sure you know how to open and clean them, otherwise ask your fishmonger to do it for you. What is needed in this recipe is a clean scallop with the orange roe and small muscle attached to its side. Sometimes this is removed if you buy them alread prepared but that’s okay.
Keep in mind that scallops are not supposed to be cooked for a long time because they become rubbery, dry and lose all flavor.