Cajun Seared Scallops with Near-Guacamole

Preparation info

  • Serves


    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

Save this recipe for occasions when you find those sea scallops that are almost the size of filets mignons. Sea scallops that size are delicious and lend themselves particularly to pan-searing. In our part of the world, this verges on blackening and that’s just fine, assuming the pan is really hot and you don’t let the scallops sit there too long. The salsa is essentially my recipe for guacamole but with the avocados sliced on top instead of blended in.