Ingredients with Measurements:
- 4 large sea scallops
- 2 ripe avocados
- 4 slices of sourdough bread
- 1 tablespoon of olive oil
- 1 tablespoon of smoked paprika
- 1 tablespoon of lemon juice
- Salt and pepper to taste
Special equipment needed:
- A smoker or smoking gun
- A grill or grill pan
Step-by-step instructions:
1. Preheat the smoker or smoking gun according to the manufacturer's instructions.
2. Rinse the scallops and pat them dry with paper towels. Season them with smoked paprika, salt, and pepper.
3. Smoke the scallops for 5-7 minutes, or until they are cooked through and have a smoky flavor.
4. While the scallops are smoking, slice the avocados in half and remove the pits. Scoop the flesh into a bowl and mash it with a fork. Add lemon juice, salt, and pepper to taste.
5. Toast the sourdough bread slices on a grill or grill pan until they are crispy and golden brown.
6. Brush the toast with olive oil and spread the mashed avocado on top.
7. Slice the smoked scallops into thin rounds and arrange them on top of the avocado toast.
8. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 5-7 minutes
Temperature:
- Smoking temperature: according to the manufacturer's instructions
- Grilling temperature: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 16g
- Carbohydrates: 24g
- Protein: 12g
- Fiber: 8g
Substitutions for ingredients:
- Instead of sourdough bread, you can use any type of bread you prefer.
- Instead of smoked paprika, you can use regular paprika or any other spice blend you like.
- Instead of sea scallops, you can use bay scallops or shrimp.
Variations:
- Add sliced cherry tomatoes or diced red onion on top of the avocado toast for extra flavor and color.
- Top the smoked scallops with a drizzle of balsamic glaze or honey for a sweet and tangy touch.
- Use the smoked scallops and avocado mash as a filling for tacos or quesadillas.
Tips and tricks:
- Make sure the scallops are dry before seasoning them, as this will help them cook evenly and develop a nice crust.
- Don't overcook the scallops, as they can become tough and rubbery.
- You can also grill the scallops instead of smoking them, if you prefer.
- If you don't have a smoker or smoking gun, you can use liquid smoke or smoked salt to add a smoky flavor to the scallops.
Storage instructions:
- The smoked scallops and avocado mash can be stored separately in airtight containers in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the smoked scallops, place them in a hot skillet or grill pan for 1-2 minutes on each side, or until heated through.
Presentation ideas:
- Arrange the smoked scallop and avocado toast on a platter and garnish with fresh herbs, such as cilantro or parsley.
- Serve the toast on individual plates and drizzle with olive oil or hot sauce for extra flavor.
Garnishes:
- Fresh herbs, such as cilantro or parsley
- Balsamic glaze or honey
- Hot sauce or chili flakes
Pairings:
- A crisp white wine, such as Sauvignon Blanc or Pinot Grigio
- A light beer, such as a pilsner or lager
Suggested side dishes:
- A green salad with a citrus vinaigrette
- Grilled vegetables, such as zucchini or bell peppers
- Roasted sweet potatoes or butternut squash
Troubleshooting advice:
- If the scallops are sticking to the grill or pan, brush them with a little oil or butter before cooking.
- If the avocado mash is too thick, add a splash of water or more lemon juice to thin it out.
Food safety advice:
- Make sure the scallops are fully cooked before serving, as raw or undercooked seafood can be unsafe to eat.
- Store leftovers in the refrigerator and discard any that have been left at room temperature for more than 2 hours.
Food history:
- Avocado toast has become a popular breakfast and brunch dish in recent years, thanks to its simplicity and versatility.
- Scallops are a type of shellfish that are prized for their sweet and delicate flavor, and are often served in upscale restaurants.
Flavor profiles:
- Smoky, savory, creamy, and slightly tangy.
Serving suggestions:
- Serve the smoked scallop and avocado toast as a light breakfast or brunch dish, or as a starter for a seafood-themed dinner party.
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