1tablespoonfresh lime juiceabout ½ of a juicy lime
Avocado Yogurt Sauce
1 medium avocadoskin and pit removed
½cupplain nonfat Greek yogurt
½cupcilantro packed; young stems are fine
fresh ground pepper
water, buttermilk, milkto thin (see Tips in post)
If you're using "wet" scallops - Add scallops to a mixture of 1 quart cold water, a handful of ice cubes, ¼ cup lemon juice, and 2 tablespoons table salt for 30 minutes
Add butter, shallot, and garlic to a sauté pan over medium heat. Sauté until shallot is soft (about 2-3 minutes).
Add the dijon mustard and ají amarillo paste. Stir to combine. Cook an additional 2-3 minutes.
Add the passionfruit purée and stir to combine. Remove from the heat and stir in the fresh lime juice. Scrape into a small food processor, and pulse until smooth. Taste and season with sea salt and fresh ground pepper as needed. Set aside.
Add the ingredients for the avocado sauce to a food processor. Pulse until smooth; check and adjust seasoning to taste. Thin with a little water to make a thick but pourable consistency.
Pat the scallops dry, then season with sea salt and fresh ground pepper.
Lightly coat the pan with oil, then get your pan really hot. Place the prepared scallops on the hot surface. After 1 ½ to 2 minutes turn them. If they're ready they should be fairly easy to turn. Reduce heat to medium. Cook an additional 1 ½ to 2 minutes. Remove from the heat.
Serve. Pour a little of each of the sauces on to the plate. Arrange 3 seared scallops on the plate, then garnish with chopped cilantro and your chosen dipper.
NOTE: If the sauce is too tart for your palate, add a little of your favorite liquid sweeter. We like it tart, and the avocado sauce and scallops mellow it out...