Seared Scallops with Pancetta over Avocado and Wasabi

Danny Boome

3 avocados
3 teaspoons wasabi powder
1/2 lemon, juiced
Salt and freshly ground black pepper
12 slices pancetta
1 tablespoon butter
1 garlic clove, smashed
6 large sea scallops
1/2 red bell pepper, finely diced for garnish

Directions
Halve the 3 avocados and remove the pits. Spoon out flesh into a food
processor and add wasabi, lemon juice, salt and pepper, to taste. Process
until it's a smooth consistency. Cover and place in refrigerator until ready
to serve.
Heat a frying pan on medium heat. Cook pancetta until crispy and fat has
rendered. Remove pancetta from pan reserving the fat and add butter and
garlic. Once the butter has melted add the scallops to the pan and gently
sear until lightly browned. About 1 minute per side. Spoon some avocado
puree on each plate, arrange pancetta on top followed by the seared
scallops. Dice your red pepper finely and garnish