Pre Grill Game Plan

1. Read the recipe all the way through so there are no surprises once the fire is going
2. Establish a timetable for the meal, make sure to account for grill space can you fit your entree and your sides all on the grill at once.
3. Gather and pre-measure all the ingredients
4. Gather all of the equipment you will need
5. Premake the avocado cream (up to an our in advance, if you do it to early it can brown)
6. Premake the herbaceous sauce.

Instructions – Avocado Cream Sauce

1. To prepare the avocado cream, combine all ingredients in a food processor blending until smooth.
2. Spread the avocado cream in a half-moon shape along the edge of your serving plate. We typically use an 8-inch plate. Do not be afraid to be creative when spreading the cream. Recommend you complete this step before you start cooking the scallops.
3. Any extra avocado cream makes a great dip.

Instructions – Herbaceous Sauce

1. In a small bowl, combine the extra virgin olive oil, and herbs. Mix well to incorporate the flavors. Leave the lemon juice on the side for now.
2. Heat a cast-iron skillet or sauté pan over medium-high heat. Add a small amount of extra virgin olive oil to coat the pan and the minced garlic. Sauté for a minute or two making sure not to brown the garlic.
3. Turn down the heat and add the extra virgin olive oil and herb mixture to the skillet and keep over low heat until warm, then remove from the heat. The intent is just to get it warm. Still no lemon juice!
4. When your scallops are almost done, turn the low heat back on Herbaceous Sauce and add the lemon juice (finally!). The intent is just to warm the mixture, if the heat is too high the lemon juice will just steam off.

Instructions Start The Grill:

1. Fill a small charcoal chimney with charcoal briquettes. Approximately 32 briquettes. Keep in mind the brand of briquettes and the outdoor temperatures and wind could cause a variation in how many briquettes you need.

2. Remove the cooking grate.

2. Load the bottom of the chimney up with newspaper.

3. Place the chimney in the bottom of your kettle grill. Light the newspaper.

4. When the charcoal is about 75-85% white, empty the charcoal chimney into the base of your kettle grill.

5. Replace the cooking grate.

Instructions – Scallops

1. Clean the scallops, removing the muscle that attaches it to the shell.
2. Let them rest till they come to room temperature
3. Pat the sea scallops dry with a paper towel to remove excess moisture. Season one side of the scallops with salt and pepper. You’ll do the other side once they are in the pan. We like either Himalayan Pink or Sea Salt. Use what you like!
4. Heat a second cast-iron skillet or sauté pan over medium-high heat. Use the water test found here (see below) to test the temperature of your pan. Once up to temperature, add some extra virgin olive oil to coat the bottom and a tablespoon of butter. Once the butter has melted, spread it across the pan. Carefully place the scallops, seasoned side down equally spaced across the heated surface of the pan.
5. Season the top of the scallops with salt and pepper.
6. Cook the scallops for approximately 2-3 minutes per side or until they develop a golden-brown crust. When searing the scallops flip them only once. The cooking time may vary depending on the size of the scallops and the temperature of the pan. Periodically tilt the pan to redistribute the oil and the butter. When they are ready to be flipped, be sure to place them in a new spot on the pan.
7. Once the scallops reach an internal temperature of 145 degrees they are finished remove from the heat and start to plate. Scallops can be eaten raw so there is no need to overcook them.

Instructions – Plating

1. Equally space the seared scallops on top of the avocado cream.
2. Spoon the warm herb sauce over the scallops. Garnish with radish slices and scallions.
3. Serve the herbaceous scallops immediately with lemon wedges on the side. Your guests can squeeze the lemon juice over the scallops before eating. The acidity of the lemon will complement the herbaceous flavors and brighten the dish.