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5 from 1 vote

Chaud-froid of seared scallops and avocado

Recipe by my mom
Course Main Course
Cuisine French, seafood
Keyword how to cook scallops, scallop recipes
Prep Time 20 minutes
Cook Time 5 minutes
Servings 4


  • 12-16 scallops depending on their size
  • 4 avocados 2 of which should be very very ripe
  • 1/4 cup chives
  • 1/4 cup fresh tarragon and Italian parsley
  • 1/2 cup olive oil + 2 tbsp for searing the scallops
  • 1/4 cup red wine vinegar
  • Some mâche (lamb's lettuce) or baby spinach or arugula
  • Salt & pepper
  • 1 tbsp butter


  • Mince the chives. Chop finely the tarragon and parsley.
  • In a food processor, mix the herbs, the 2 ripest avocados, oil and vinegar. Salt & pepper to taste.
  • Cover with a plastic wrap, and chill in the fridge for at least 1 hour.
  • Shortly before serving, place the mâche on the serving platter. Slice the 2 remaining avocados and place over the mâche around the platter. Cover with plastic wrap to keep the avocado from browning.
  • Rinse the scallops and pat them dry.
  • Heat the olive oil and butter in a frying pan over high heat. Sear the scallops, about 3 mn on one side, and 1 mn on the other side, using tongs to turn them over.
  • Place the hot scallops on the bed of mâche and avocado, spoon the chilled avocado mixture over the scallops and serve immediately.


Age for babies: 12 months and up, since this is shellfish