Pan-Seared Scallops With Black Bean-Garlic Purée

An elegant fusion appetizer features premium scallops, savory black bean purée, and a touch of zesty avocado.

PREP: 15 MINS	COOK: 15 MINS
SERVINGS: 4	CUISINE: US

INGREDIENTS

• Main: 12 large premium Nissi Seafood scallops, 1 tbsp butter, 1 tbsp olive oil, salt & pepper.
• Crispy Base: 1 crusty baguette (sliced into thin rounds).
• Black Bean Purée: 1 can (400g) cooked black beans (drained), 2 black garlic cloves (mashed), 1 chopped shallot, 50ml seafood stock, 1 tsp oyster sauce.
• Avocado Cream: 1 ripe avocado, 1/2 tsp wasabi paste, 1 tsp lime juice, a pinch of salt.

METHOD

1. Crisp the Bread: Brush baguette slices with a little olive oil. Bake at 180°C (350°F) for 6–8 minutes until golden and crunchy. Set aside.
2. Make Avocado Cream: Blend the avocado, wasabi, lime juice, and a pinch of salt until smooth. Transfer to a piping bag and chill.
3. Cook Black Bean Purée: Sauté shallots in a pan with olive oil. Add black beans, mashed black garlic, oyster sauce, and stock. Simmer for 5 minutes, then blend or mash until smooth and thick. Keep warm.
4. Sear Scallops: Pat scallops completely dry with paper towels. Season with salt and pepper. Heat butter and olive oil in a skillet over high heat. Sear scallops for 1.5 minutes per side until a golden crust forms.