the perfect scallop

clean, layered, and quietly bold.
seared scallops sit over a smooth hummus base, balanced with bitter radicchio and finished with smashed avocado — a composed bite that hits rich, bright, and textured all at once. perfect as an elevated appetizer for a dinner party, easy to assemble yet refined in presentation.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: Serves 2–3

instructions:

1. Prep the Avocado
In a small bowl, lightly smash avocado with lemon juice and a pinch of salt. Keep slightly chunky for texture. Set aside.

2. Prep the Scallops
Pat scallops completely dry with paper towels.
Season both sides with salt and pepper.

Ingredients:

• 8–10 large sea scallops, side muscle removed

• 1 tbsp neutral oil (grapeseed or avocado oil)

• Salt & freshly cracked black pepper

• 1 cup Ithaca x graza hummus

• 1 tbsp Graza olive oil (for finishing)

• 6–8 radicchio leaves (small cups or cut into segments)

• 1 ripe avocado

• 1 tbsp fresh lemon juice

• Pinch of salt

3. Sear
Heat a pan over medium-high heat until very hot.
Add neutral oil.
Place scallops flat-side down and sear undisturbed for 2–3 minutes until a deep golden crust forms.
Flip and cook an additional 1–2 minutes until just cooked through. Remove from heat.

4. Build the Base
Spread a layer of Ithaca x graza hummus onto a plate or shallow dish.
Drizzle lightly with Graza olive oil.

5. Assemble
Place radicchio leaves over the hummus.
Add a small spoon of smashed avocado onto each leaf.
Top with a seared scallop.

dom’s tip:

dry scallops are everything.
any moisture will steam them instead of searing — press them well with paper towels before they hit the pan to get that proper golden crust.