6 sea scallops

1/3 cup Honey Dijon Dressing (such as Saucy Mama’s)

1/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

1 tablespoon unsalted butter

1 tablespoon olive oil

1/2 avocado

2 teaspoons Honey Dijon Dressing

Pinch of salt

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Pat scallops dry with paper towels to remove excess moisture.
Season both sides with kosher salt and black pepper.
Heat olive oil and butter in a skillet over medium-high heat until hot and shimmering.
Place scallops in the skillet and sear for about 2 minutes per side, without moving them, until golden brown and caramelized.
Meanwhile, mash the avocado in a small bowl.
Mix in honey Dijon dressing and a pinch of salt until smooth and creamy.
Spread avocado sauce on a serving plate, drizzle with extra honey Dijon dressing if desired, and place seared scallops on top.

For extra brightness, add a squeeze of lime juice to the avocado sauce.

Top with microgreens, chives, or herbs for garnish.

For spice, add cayenne pepper or hot sauce to the avocado mixture.

Serve immediately for best flavor scallops and avocado sauce are best fresh.