Step 1

Wash the sea scallops under cold water.

Step 2

Thoroughly dry them with paper towel.

Step 3

Pour Honey Dijon Dressing over dried scallops.

Step 4

Toss to coat the scallops evenly. Let it marinate for 30 minutes.

Step 5

Meanwhile, make the avocado sauce. In a small bowl, mash the avocado with a fork.

Step 6

Add honey dijon dressing and mix well. Salt to taste.

Step 7

Cover the sauce with plastic wrap, so that it touches the avocado sauce to prevent browning. Set aside.

Step 8

To cook the scallops, heat butter and olive oil in 12-inch pan (don’t use non-stick pan) over medium-high heat.

Step 9

Remove the scallops from a marinade and salt and pepper them.

Step 10

Add the scallops into sizzling hot pan, making sure the scallops don’t touch each other.

Step 11

Sear the scallops for about 2 minutes without disruption until golden crust forms. If the scallops are stuck to the pan, that means they are not ready to be flipped. Don’t force it.

Step 12

Using a tong, flip the scallops and cook the other side for another 2 minutes. The center of the scallops should be slightly translucent. Overcooking will result in chewy, rubbery scallops that no one would care for.

Step 13

Transfer the cooked scallops onto a plate and top with avocado sauce. Serve immediately.