Seared Scallops with Avocado "Crema" and Sriracha Drizzle
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
  • 2 ripe avocados, pitted and peeled
  • juice of two limes
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 1/2 cup cilantro leaves, lightly packed (optional)
  • 1/4 cup sriracha, or similar hot sauce
  • 1 tablespoon honey
  • 1-2 tablespoons water
  • 1-2 pounds dry-pack sea scallops
  • 3 tablespoon coconut oil or ghee
  • butter lettuce leaves
  1. To make the crema, place the avocado, lime, salt, water, and cilantro in a blender. Blend until smooth.
  2. To make the sriracha drizzle, stir together the sriracha, honey, and enough water to make it the thickness you prefer.
  3. To sear the scallops, pat them dry on both sides with a paper towel. Heat the coconut oil or ghee over medium-high heat in a large skillet. Add the scallops in a single layer, being careful that they do not touch. Let them cook undisturbed until you have a good sear on one side, then flip them and let them cook for another one to two minutes--you don't want them to overcook and toughen. If you are using two pounds, do this in two batches.
  4. If you want to grill the scallops, brush them with a little melted coconut oil or ghee, and grill them quickly on both sides on your outdoor grill.
  5. To serve, let guests assemble their own by placing some of the avocado crema in a lettuce leaf, topped by a scallop and some of the sriracha drizzle
Recipe by Seasonal & Savory at