Serves 6

24 Scallops, U/12 preferably
Sea Salt

Marcona Puree:

  • 2 Avocados
  • 1/2 cup Marcona almonds
  • Zest and juice of 2 oranges and 2 lemons
  • 1/4 cup basil leaves
  • Salt
  • Olive oil

In a blender combine all of the ingredients except salt and oil oil. While the motor is running, slowly drizzle olive oil until the mixture comes to a smooth puree. Salt to taste.

Green Bean Salad:

  • 2 cups green beans, sliced in half lengthwise
  • 1 fennel bulb, very thinly sliced
  • 2 sprigs of tarragon, leaves picked
  • 2 oranges, peeled, cut into wheels
  • 1 lemon, juiced
  • Salt to taste
  • Olive oil

In a bowl combine the greens beans, fennel, oranges, and tarragon leaves. Toss with the lemon juice and olive oil. Salt to taste.

Hatch Chile Vinaigrette:

  • 1/2 cup roasted hatch chilis, seeds removed
  • 1/4 cup lime juice
  • 1 tablespoon honey
  • 1/2 cup olive oil
  • Salt

In a blender combine the chilis, lime juice, and honey. Slowly drizzle in the olive oil. Salt to taste.

Divide the Marcona almond puree among 6 plates. Mound the salad on top of the puree. Slice each scallop in halves. Place 4 onto each plate. Drizzle with the hatch chilivinaigrette. Sprinkle with sea salt.