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| Preparation Time: 15 minutes
Grill Time: Approx. 6 minutes Makes 4 servings AVOCADO SAUCE 1 large avocado, peeled and pitted 1 teaspoon fresh lemon juice 2 teaspoons mayonnaise ¼ teaspoon each: salt and cayenne pepper 1 hard-boiled egg, peeled and chopped 1 cup chopped pecans SCALLOPS 4 tablespoons butter 1 tablespoon olive oil 2 green bell peppers, seeded and sliced thin 2 red bell peppers, seeded and sliced thin 1½ pounds preservative-free sea scallops Peanut oil for lubricating scallops and greasing fish basket |
 1. SAUCE: Mash avocado pulp with lemon juice in
a mixing bowl. Blend in mayonnaise, salt,
cayenne, and egg. Stir in chopped pecans.
2. PREPARE PEPPERS: Heat butter and olive oil in a large heavy skillet. Sauté pepper slices, stirring often, until tender. Arrange pepper slices on heated serving platter. 3. GRILL SCALLOPS: Place scallops in a greased double-hinged fish basket. Brush scallops with peanut oil. Grill scallops for 3-4 minutes. Turn basket and continue cooking until scallops begin to turn opaque. Option: Thread skewers with scallops and turn every 3 minutes until done. Remove scallops and arrange on the bed of peppers. Serve scallops hot and pass Avocado Sauce at the table. |
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| Frank's Seafood • 7901 Oceano Avenue • Jessup, Maryland 20794 • (800) 287-5960 | |||