Zesty Sea Scallops

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Zesty Avocado Verde Sea Scallops

Zesty Sea Scallops

Ingredients
  • 1 pound sea scallops, cut in half horizontally.
  • 1/2 cup all purpose flour
  • 1/2 stick butter
  • 1/2 cup parsley, chopped
  • 2 garlic cloves, minced
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup dry white wine
  • 1/2 cup Wholly Guacamole® Avocado Verde Dip
  • 3 to 4 cups basmati rice (cooked)
  • Salt and pepper to taste
Instructions
  1. Cook the basmati rice according to the package directions or warm up left over rice, enough for 3 servings. This is a great way to use leftover rice if you have it.
  2. Pat the scallops dry with a paper towel and sprinkle with slat and pepper to taste.
  3. Take the seasoned scallops and lightly toss in the all purpose flour.
  4. In a sauté pan, over high heat, melt 1/2 the butter until sizzling.
  5. Add the scallops to the hot butter making sure every scallop has direct contact with the pan.
  6. Lower heat to medium and allow to cook for about two minutes untouched so they start to brown.
  7. After two minutes or so, gently turn and repeat the same process on the reverse side. This whole process should take about four to five minutes.
  8. Add the rest of the butter to the pan with the scallops and add in the minced garlic, lemon zest and parsley. Allow to cook for another two minutes.
  9. After two minutes, add wine and lemon juice and allow to cook for one final minute.
  10. Remove the scallops to a plate and pour the wine sauce over the rice and mix well.
  11. Add to the rice mix a 1/4 cup of Avocado Verde Salsa.
  12. Place the hot scallops over the rice and top with remaining salsa.
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