Yield: 4 servings. 1 lb. fresh sea scallops (U10s or 10-per-pound size) 8 oz. pea shoots 2 ripe avocados, diced to 1/2” 1 lime 20 red California seedless grapes to taste, extra virgin olive oil to taste, salt and pepper Preheat oven to 400°F. In a large mixing bowl, combine pea shoots, avocado and lime juice. Toss with salt and pepper and set aside while scallops are cooked. For scallops: Remove the side muscle and liberally season with salt and pepper. Lightly coat sautè pan with olive ...
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