June is Avocado Month in California and to celebrate we thought we would share a recipe that ticks off all the nutrition boxes and is also easy to make.  We found this recipe from famed New York Chef, Gunter Seeger in this weeks Saturday edition of WSJ   in the Slow Food Fast  satisfying and seasonal food in less than 30  minutes section

If you are not a fan of scallops you could substitute the scallops with fish or shrimp.  If you are Veggie or Vegan, choose a nut or legume protein substitute.

As I am always on the lookout for appetizers or starters that are interesting, colorful and nutritious I thought you could use just serve these wraps a singles.

BTW the best deal I have seen on Avocados this past week is at Sprouts. 

THE RECIPE:

Seaweed – Wrapped Scallops With Avocado Purée
Total Time: 20 minutes Serves: 4

16 large, fresh scallops
Kosher salt
1½ tablespoons rice vinegar
6 tablespoons grapeseed oil
½ tablespoon sesame oil
½ tablespoon honey
¾ tablespoon soy sauce
½ tablespoon sesame seeds
½-inch piece ginger, peeled and minced
2 avocados, halved and pitted
Juice of 1½ lemons
1 bunch radishes, quartered
4 (8-by-8-inch) sheets nori, divided into 16 (4-inch) squares
1. Add 2 inches water to a large pot. Set a steamer in pot, high enough so it does not touch water. Bring to a simmer over high heat. Season scallops on both sides with salt.

2. Make marinade: In a small bowl, whisk together rice vinegar, 3 tablespoons grapeseed oil, sesame oil, honey, soy sauce, sesame seeds and ginger.

3. Make avocado purée: In a food processor or blender, purée avocado with half the lemon juice and 2 tablespoons grapeseed oil until smooth. Season with salt and lemon to taste.

4. In a bowl, toss together radishes, 1 pinch salt, 1 dash lemon juice and remaining grapeseed oil. Adjust seasonings to taste.

5. Lightly brush scallops with marinade and place in steamer basket. (Work in batches to avoid crowding.) Cover and steam gently over simmering water to desired doneness. For just-caught scallops served raw at their centers, steam about 1 minute. Otherwise, steam until scallops are just firm to the touch and centers are medium-rare and warmed through, about 2 minutes. Remove scallops and brush once more with marinade.

6. Place a generous dab of avocado purée on each square, top with 1 scallop, sprinkle with salt and fold nori over scallop. Repeat with remaining scallops. Serve radishes alongside, dotted with any remaining avocado purée.

Enjoy and let me know what you think

have a happy healthy week

Dr Pia