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1
Completely dry the scallops and season them lightly with kosher salt.
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2
Partly cook bacon in a large non-stick skillet so that it is partly crisp but still bendable. Pour off all but about one tablespoon of the bacon fat.
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3
Take one piece of bacon and wrap it around one scallop. When you get it once and a bit around the scallop, secure the wrap with a toothpick. Trim the excess bacon of after the toothpick as you don't really want to overwhelm the scallop with double thick bacon. Repeat this process with the remaining scallops.
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4
Over medium heat, sear the scallops for about 2 minutes on each side. Turn the scallops on their sides and crisp up the bacon all around the scallop.
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5
While the scallops are searing, spoon equal amounts of all three purees into four flat-bottomed bowls. Add a dollop of sour cream on the center where the purees meet, and add two scallops to each bowl. Garnish with cilantro leaves.
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6
For black bean puree. Combine soup, chipotle chile, adobo sauce (if adding extra, that is) and 1/4 cup of chicken stock in a small saucepan and simmer for 15 minutes. Remove chili. Use an immersion blender to puree the mixture. Keep warm.
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7
For red pepper puree, saute onions in olive oil in a small saucepan until soft. Add peppers and 1/4 cup of chicken stock. Simmer for 10-15 minutes. Use an immersion blender to puree the mixture. Season with salt and pepper to taste. Keep warm.
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8
For avocado puree, Combine avocado, garlic, lime juice, 2 tablespoons of olive oil and 1/4 cup chicken stock in a food processer and blend until smooth. Season with salt and pepper to taste. Keep cool.
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9
Check the consistency of the purees to make sure they are realitively the same thickness. Adjust with extra chicken stock of the right temperature as necessary.
