I got my new Canon Rebel T2i Friday. I read over (barely skimmed) the directions and just started to take pictures. Why? I had so much going on this weekend I barely found time to eat until today!!
Last week we got the Avocados from SoCalAvodados! Thanks again!
I checked my bag today to see if any of them were ripe and two of them were!!! I had taken scallops out for dinner so I came up with this sauce to go with it. I searched online and got some main ingredients and then just added as I went along!
This was simple to make and had great flavor to the scallops.
For the scallops:
Heat a skillet on med-high heat with 1tbs Extra Virgin Olive Oil and 1 tbsp butter (I use unsalted organic butter). I patted them dry with a napkin and rolled them in some Italian flavored bread crumbs. Pan fried each side for 3-4 minutes. I squeezed fresh lemon juice over the scallops, removed from heat and covered for 5 minutes to soak the juice.
For the avocado sauce:
- 1 cup buttermilk
- 1 ripe avocado, chopped
- 2 tablespoons chopped fresh parsley
- 1 clove fresh garlic, minced
- 2 finely chopped green onions
- 2 tablespoons fresh lemon juice
- zest of half lemon
- Kosher salt and freshly ground pepper to taste
I mixed this in a food processor until it was combined together. I spread across the place, added the scallops and enjoyed!
This was a super easy recipe that could be used with any fish. I plan on using it with my salmon for lunch tomorrow!
Happy Sunday. Enjoy your week.
Patricia Two Girls Cooking
