Seared Scallops with Avocado Mousse and Chipotle Sauce

I’m a sucker for anything made using avocados and Avocados from Mexico reign supreme. Avocados are high in potassium and rich in monounsaturated fat, the heart-healthy kind and eating avocados can promote healthy skin and hair. So this appetizer is not only delicious but good for you, bonus!

So here’s the skinny on avocados. Mexican avocados have a minimum of 21% fat, an average of 25%, and some even reach 30%. So in a nutshell, the higher the fat percentage, the creamier, and richer the avocado. So that means you can feel great about eating this light and festive appetizer for the holidays.

While working in the Muy Bueno test kitchen, Jeanine and I came up with this very gourmet appetizer, a delicately seared scallop dipped in a light and luscious avocado mousse. Wait, and then dipped in a chipotle sauce. Madre mía, is this appetizer screaming out your name yet? If you like seafood, you’re going to fall in love with these melt-in-your-mouth scallops bathed in the scrumptious avocado mousse and spicy sauce that accompanies them.

Avocados from Mexico are available year-round, with the peak of the season being September to May. So wherever you live, you should have access to them.

This gourmet appetizer would be perfect for your upcoming Posada, Noche Buena, or Navidad menu. As a bonus this tasty appetizer bears the traditional Christmas colors of red and green, with the green avocado mousse and spicy red chipotle peppers.

During the holiday season we are so busy decorating, shopping, and gift wrapping so we also wanted something that was delicioso and yet simple to make. We only want it to look like we worked hard. If you can whisk, sear, and assemble you will love the end result.

Skewer them before serving for easy handling and charming presentation. For another serving idea you can serve them on miniature fried corn tortillas topped with the avocado mousse. The presentation is up to you.

Enjoy!

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Yield: 5 to 10 servings

Ingredients:

Avocado Mousse

4 ripe Avocados from Mexico, halved, pitted and peeled

1 lime, juiced

½ cup crème fraiche

½ cup crema Mexican

Salt to taste

Chipotle Sauce

Ingredients

1 whole chipotle chile, with 1-teaspoon sauce from can of chipotles in adobo sauce

¼ lime, juiced

½ teaspoon salt

Scallops

1 tablespoon olive oil

¼ teaspoon sea salt

10 large sea scallops

Directions:

Avocado Mousse

Cut the avocado in half, remove the pit, and scoop out the flesh into a blender or food processor. Puree the avocado with the limejuice and season with salt. Set aside.

In a large bowl, whip crème fraiche and crema Mexicana until soft peaks form. Fold avocado puree into whipped cream gently but thoroughly.

Chipotle Sauce

Mix all ingredients in blender until smooth.

Scallops

Drain and rinse scallops thoroughly, pat them dry with paper towels and set aside.

Sprinkle both sides of scallops with salt.

Heat a nonstick pan over high heat and add 1 tablespoon of olive oil. The oil needs to be very hot before you add the scallops.

Place the scallops flat-side down in the hot pan. Don't overcrowd the pan, or you'll lower the pan temperature, causing the scallops to be steamed rather than seared. Cook for about 2 to 3 minutes on each side until golden and caramelized. Make sure they are caramelized before turning. Turn only once. Do not overcook or they will be rubbery.

Assembly

Spoon the avocado purée into cocktail glasses.

Fill some small serving bowls with chipotle sauce.

Place one skewered scallop across the rim of each cocktail glass and serve.

Photography by Jeanine Thurston

Note: Avocados from Mexico compensated us for this post but the recipe and opinions are our own. Avocados from Mexico make good food better. 

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30 Responses to “Seared Scallops with Avocado Mousse and Chipotle Sauce”

  1. 1
    Amy Tong — December 17, 2011 @ 10:24 pm

    What a beautiful recipe. Your avocado looks perfect. :) I wanna reach into my laptop to grab one….aw….maybe I should make a batch or two tomorrow. Thanks for sharing! Wish you a wonderful weekend.

  2. 2

    You’re preaching to the choir about Avocados from Mexico. You’ll always find a couple in my kitchen. Creamy and wonderful. I eat alot of them in tossed salads. This post is so timely for me, as I was just going to look for a scallop appetizer for New Years Eve. This sounds delicious!

  3. 3
    Eliana Tardio — December 19, 2011 @ 9:34 am

    AMAZING picture and delicious receipe, I am also a fan of the avocado, I love it! this morning I had avocado for breakfast and I am planning to have the rest for lunch. I love the combination of sea food with avocado, that’s way I really love your post! have a merry christmas!

  4. 4
    Patty — December 19, 2011 @ 9:53 am

    Wow! What a fabulous recipe. I love avocado and not only does this recipe sound amazing, the presentation is wonderful!

  5. 5
    Viane — December 19, 2011 @ 10:02 am

    very rarely can a recipe make my mouth water by just the title alone, but you’ve made it happen! I’ve been looking for a good scallop recipe, so thanks!

  6. 6
    li — December 19, 2011 @ 10:46 am

    Yummy! this recipe is a keeper now that i’m stepping up my cooking game. chipotle & avocado & scallops oh my!

  7. 7
    AutismWonderland (@LaliQuin) — December 19, 2011 @ 11:14 am

    I love anything with avocado’s – this looks fantastic!!

  8. 8
    Bren @ Flanboyant Eats™ — December 19, 2011 @ 12:12 pm

    so creamy and dreamy! love the avocado mousse which works so well with different dishes. I don’t eat scallops I can imagine how wonderful they pair. My mom loves scallops, which she calls “marshmellows” so I just may try this for her during navidad! Thanks for sharing the receta!

  9. 9
    I.l. Yagual — December 19, 2011 @ 12:23 pm

    OMG I love avocado and this has really stole my hear! Though I am not a scallop fan, I am very tempted to try this because of the avocado! Thanks for sharing!

  10. 10
    perudelights — December 19, 2011 @ 4:14 pm

    This looks so delicious!!! Thanks for sharing this recipe, I´m ready to go to the supermarket and get ready to cook.

  11. 11
    Flavors of the Sun — December 19, 2011 @ 4:41 pm

    I’m always looking for new ways to prepare scallops and this recipe looks absolutely delicious. thank you so much for posting the recipe!

  12. 12
    Sujeiry — December 19, 2011 @ 7:19 pm

    This looks really good. Too bad I’m allergic to seafood! Boo!

  13. 13
    vianney — December 21, 2011 @ 12:10 am

    Chipotle, avocado and scallops. perfect combo! love this recipe, thanks for sharing!

  14. 14
    Karen Harris — December 23, 2011 @ 9:21 am

    I have some scallops in the freezer and was wondering what to do with them and now I have my answer. Beautiful recipe.

  15. 15
    Carolina Herrera — December 27, 2011 @ 4:22 pm

    This looks like a great recipe. But where do I find the crème fraiche?

    • muybuenocookbook replied: — December 27th, 2011 @ 5:00 pm

      Carolina, you can find it at Whole Foods or substitute with unsweetened whipping cream. Best of luck — it’s so easy and yummy!

  16. 16
    Carolina Herrera — December 28, 2011 @ 4:42 pm

    Gracias! Looking forward on whipping this together…please keep those recipies coming… ( :

  17. 17
    David — January 12, 2012 @ 7:51 pm

    Beautiful! I am the opposite of an earlier commenter…not a fan of avocado but love scallops. Thanks for the great pictures.

    • muybuenocookbook replied: — January 13th, 2012 @ 8:10 am

      David: Are you related to my hubby? He does not like avocado either, and I thought he was the only weirdo. LOL! Come to find out he doesn’t like avocados in slivers, but he really enjoys it in a mousse like this recipe, or blended in salsas. Go figure?! I dare you to try it ;)

  18. 18
    Eliana — January 13, 2012 @ 8:06 am

    I foresee a “problem” – I am going to want to eat this avocado mousse with a spoon. Looks so so delicious.

    • muybuenocookbook replied: — January 13th, 2012 @ 8:11 am

      There’s no shame in that Eliana! I did it. LOL!

  19. 19
    Sydney Jones — January 15, 2012 @ 3:42 am

    Wow! This sounds super delicious and it looks phenomenal, I’m making this as soon as I get some scallops :) so happy I found you!

    • muybuenocookbook replied: — January 17th, 2012 @ 9:41 am

      Thank you Sydney! Its a very simple and tasty appetizer — good luck!

  20. 20
    Best Juicers — January 15, 2012 @ 10:19 pm

    Oh my gosh! Two of my top 10 favorite foods together in one recipe…Delish!

    • muybuenocookbook replied: — January 17th, 2012 @ 9:42 am

      Gracias Best Juicers! They truly are an amazing combo.

  21. 21
    Mint Cuisine — January 17, 2012 @ 6:43 am

    Looks so tasty! I’m going to try this at the weekend!

    • muybuenocookbook replied: — January 25th, 2012 @ 10:45 am

      Would love to hear back from you Mint Cuisine once you try it out. Have a great week!

  22. 22
    realfunfood — January 19, 2012 @ 7:21 am

    Love the idea of avocado mousse. Sounds so easy and fresh! Can’t wait to try it. Nice blog! :)

    • muybuenocookbook replied: — January 25th, 2012 @ 10:44 am

      Thank you so much realfunfood! It is a very easy and impressive recipe! Thanks for stopping by!

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