The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.
I may be biased, but I’ve always been partial to Heinen’s Meat, Seafood and Produce Departments for the quality of their product, their commitment to responsible sourcing and the vast assortment of items they carry.
Need more convincing? Grab a few sea scallops from Heinen’s seafood case and I guarantee you will taste the difference. Scallops are my favorite seafood, so I’ve eaten a lot of them in my lifetime, and Heinen’s has the best selection I’ve ever found! Large, tender and oh-so fresh, they make an impressive restaurant quality appetizer or main dish.
Scallops are delicious with a simple sear, but to add color, flavor and texture, especially for the warmer seasons, I grabbed a few ripe avocados from Heinen’s Produce Department and created a three-ingredient avocado sauce to dollop on top of each scallop! It’s an effortless addition that elevates the final dish tenfold.
Cooking scallops at home can be intimidating for those who haven’t tried it before, but it’s actually quite simple. All you need is an oil with a high smoke point, like Heinen’s avocado oil or avocado oil spray, olive oil, butter and watchful eye. Scallops cook quickly, so prepare to have them in and out of the hot skillet in no time.
Finished with mint and balsamic glaze, impress yourself and everyone around your table with these simple scallops!
- Cook time:
- Prep time:
- Total time:
- 8 Scallops
For the Scallops
- 8 sea scallops
- Juice of 1 lime
- 1/2 tsp. kosher salt, or to taste
- 1/2 tsp. ground black pepper, or to taste
- Heinen's red pepper flakes, to taste
- 2 Tbsp. Heinen's unsalted butter
- Heinen's avocado oil spray, to coat the skillet
- 1 Tbsp. Heinen's olive oil
For the Avocado Sauce
- 1/2 cup Brianna’s cilantro lime dressing
- 1 avocado
- 1 Tbsp. fresh cilantro, chopped
- Fresh mint, chopped
- Heinen's fig balsamic glaze
- Heinen's red pepper flakes
- Wash the sea scallops under cold water.
- Line a large plate with paper towels. Set the rinsed scallops on top, then press down to pat dry. Allow to dry for 10 minutes.
- In a small bowl, mash the avocado with a fork. Add the cilantro lime dressing and mix well. Add the cilantro and mix again.
- Place a piece of plastic wrap over the sauce and press down gently so that the surface of the sauce touches the plastic. This will prevent browning. Set aside.
- To cook the scallops, heat a skillet over medium-high heat. Coat the skillet with avocado oil spray, then add the olive oil and butter to melt. Let it heat for 4-5 minutes.
- Remove the paper towels from the scallops and spritz them with lime juice on both sides.
- Add salt, pepper and red pepper flakes to the tops. Press down gently to ensure the seasonings stick.
- Add the scallops to the hot pan, seasoned-side-down, making sure there is space between each scallop.
- Sear the scallops for about 2 minutes without disruption until a golden crust forms. If the scallops stick to the pan, they are not ready to be flipped.
- Using tongs, flip the scallops and cook the other side for another 2 minutes. The center of the scallops should be slightly translucent.
- Transfer the cooked scallops to a plate and top with the avocado sauce.
- Serve immediately with mint and balsamic glaze, if desired.