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.
Yield: 5 to 10 servings
4 ripe Avocados from Mexico, halved, pitted and peeled
1 lime, juiced
½ cup crème fraiche
½ cup crema Mexican
Salt to taste
1 whole chipotle chile, with 1-teaspoon sauce from can of chipotles in adobo sauce
¼ lime, juiced
½ teaspoon salt
1 tablespoon olive oil
¼ teaspoon sea salt
10 large sea scallops
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.
Mix all ingredients in blender until smooth.
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.
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.