I remember exactly how I felt around this time last year, I was getting ready to go into my senior year of high school, I had just made Tomato Garlic Parmesan Couscous and we were having a barbecue.
My sister was heading off for her second year of university and I was gearing up to battle a bad case of early onset senioritis. Fast forward a year, a year of studying – very hard, partying, working, cooking (have posted 89 times!), satisfaction and disappointment. It was a year of driving tests, cottage weekends, beginnings and ends. It was only a year but it really feels like a lifetime.
I wanted to try something new to commemorate this new beginning, something with a little kick, that extra little kick I need to leave my safe, little bubble. I saw this recipe for Spicy Seared Scallops on Martha Stewart’s website and knew right away that I had to make them. I love scallops and I knew these would be perfect with avocado to help balance the spiciness.
Spicy Seared Scallops
Recipe: Martha Stewart
10 scallops, halved
3 tbsp all purpose flour
½ tsp cayenne pepper
1 ½ tsp cumin
1 tsp coriander
½ tsp salt
¼ tsp cardamom
20 plain rice crackers
1 avocado mashed
Using kitchen shears or a knife, cut the scallops in half. Prepare rice crackers, by layering mashed avocado on top.
Combine flour, cayenne pepper, cumin, coriander, salt and cardamom in a bowl.
Heat olive oil on medium-high in a skillet. Dredge scallops in flour mixture and cook in pan. Flipping once until fully cooked 1-2 minutes per side.
Place scallops on avocado and serve, either warm or at room temperature.
Enjoy these spicy seared scallops, they make an excellent and impressive appetizer.