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1
Gently pat scallops dry and sprinkle salt and pepper on each side.
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2
Make sure they are nice and dry.
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3
Scallops wont get a good sear when they are wet.
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4
On medium-high heat, add olive oil into a medium-sized skillet.
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5
Once oil is hot add scallops and sear for 2-3 minutes until golden brown on one side then flip.
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6
Add the butter and spoon melted butter over tops of scallops.
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7
Cook for another 1-2 minutes.
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8
Remove scallops from skillet to a plate, cover with a sheet of foil and let them rest for a minute or two before cutting into them.
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9
For the guacamole: Dice avocado and then smash in a bowl.
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10
Add salt and pepper to taste.
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11
Super simple.
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12
No need to complicate the flavors.
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13
You can add the diced Serrano chilis if you want more heat but no need.
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14
For the pickled onions: In a saute pan over medium heat, toast cinnamon stick, pepper flakes and peppercorns for approximately 2-3 minutes until fragrant.
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15
Add in vinegar, lime juice, salt and sugar and simmer for another 1-2 minutes.
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16
Keep warm.
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17
Put sliced onions in a bowl then pour boiling water over them until covered.
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18
Let them sit for 15 seconds and drain.
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19
Put onions in a mason jar or glass dish with the brine, stir to combine.
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20
Let onions rest at room temperature for at least an hour before serving.
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21
This can be stored at room temperature or in the fridge for up to 2 weeks.
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22
For the salsa: In a small bowl combine all of the salsa ingredients and set aside for at least 15 minutes before serving so the flavors can blend.
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23
To plate: Spread guacamole on top of a toasted tortilla.
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24
Slice scallops in half (or thirds depending on the size) and pile on top.
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25
Add about 1-2 tablespoons of mango salsa and top with a few slices of pickled red onions.
