Wednesday, May 12, 2010

Scallops & Guacamole

Here's dinner. Slice a ripe avocado in two, twist to take apart, and gently squeeze the half with the pit to pop it out. Scoop out yummy stuff into a bowl. Throw away peel & pit. Add to the bowl freshly ground white pepper, a pinch of smoked salt, 1 small chopped pickle, a pinch of paprika, and some guacamole seasoning. Mash, and set aside in the fridge.

Put two slices of rye bread in the toaster. Take a bunch of frozen baby scallops, and dump them in a pan with a tablespoon or two of oil, a sprinkle of smoked salt and some freshly ground white pepper. Turn the ring on high, and stir them often once they start sizzling. Once the pan starts smoking shake the pan every few seconds to sear them on all sides, then dump in a bowl.

Take the toast out, let it cool, and pile on the guacamole. Enjoy!:

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