Latin Scallops

This past week has been a very exciting one for me. I was offered a job as an Architectural Engineer at an incredible engineering firm in Manhattan. Having spent the last five years in Philly, I've had the chance to experience a lot of great cuisine. However, nothing compares to the food scene in New York. So hopefully I'll have even more exciting things to post about, come June!
In other news, I've been absolutely itching for warmer weather so that I could share this recipe with you! I am obsessed with Latin food. In fact, last night Alex and I came to the conclusion that our top 3 restaurants all specialize in Latin cuisine. This recipe for scallops encompasses two of my favorite things: chimichurri and avocado puree. It's also incredibly easy to make, and can be prepared in about fifteen minutes.

P.S.- This gorgeous photo is from my shoot with Mike Arrison of Mike Arrison Photography back in December.

Latin Scallops
Yield: 4 Servings

12 scallops
1 tbsp olive oil
1 avocado
1 tbsp creme fraiche
1 lime, halved
1 clove garlic, minced
1/6 red onion, diced
2 tbsp cilantro, chopped
kosher salt
black pepper

With an immersion blender, puree the avocado with the creme fraiche, one half of the lime, and a bit of salt and pepper. Set this puree aside. In a small bowl, mix together the diced onion, the minced garlic, the chopped cilantro, and the other half of the lime. 
Preheat a large pan over medium-high heat. Meanwhile, pat the scallops dry with a paper towel and sprinkle them with salt and pepper. Place the tablespoon of olive oil onto the hot pan, and gently place each of the scallops onto it for two minutes on the first side and one minute on the other side. 
On your plates, smear a bit of the avocado puree onto each, top each smudge with a scallop, and top each scallop with a bit of the chimichurri.

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