2 large Avocados
3 tsp Wasabi
juice of lemon
salt and pepper to taste
1 tbsp butter
1 tsp crushed garlic
¾ lb Sea Scallops (about 18-20 pieces)
8 Slices of Pancetta
1/2 red bell pepper, finely diced for garnish
Half and de-stone 2 large avocados, spoon out flesh into a food processor and add wasabi, lemon juice, salt and pepper. Process until a smooth consistency. Place in fridge until ready to serve.
Heat a frying pan on medium heat. Cook pancetta until crispy and fat has rendered. Remove pancetta from pan and add butter and garlic. Once the butter has melted add the scallops to the pan and gently sear until lightly browned. About 1 minute per side. To plate, spoon some avocado puree onto the plate. Place pancetta on top followed by the seared scallops. Dice your red pepper finely and garnish.
