Peruvian Scallops
"These sweet, succulent Peruvian Scallops are a perfectly elegant appetizer, and easily scaled up to serve as the main dish. With not one but two simple Peruvian-inspired sauces, they're sure to impress at your New Year's Eve or cocktail party. You may want to consider serving these seared scallops as a first course for your "stay in" Valentine's Day dinner too!..."
INGREDIENTS
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12 large sea scallops (about a pound)
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1 lemon (juiced; optional)
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2 tablespoons sea salt (optional)
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1 quart water
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ice
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4 tablespoons butter
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1 shallot (minced)
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1 clove garlic (minced)
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2 teaspoons ají amarillo paste (more or less to taste)
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1/3 cup maracuya (passionfruit) pulp/juice
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1 tablespoon fresh lime juice (about 1/2 of a juicy lime)
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1/2 teaspoon sea salt
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1 medium avocado (skin and pit removed)
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1/2 cup plain nonfat Greek yogurt
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1 lime (juiced)
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1/2 cup cilantro (packed; young stems are fine)
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1/2 teaspoon sea salt
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fresh ground pepper
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water, buttermilk, milk (to thin (see Tips in post))
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