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Ingredients

Serves 2 to 4

• 2 teaspoons freshly squeezed lime juice
• 1/2 teaspoon agave nectar or corn syrup
• 1/4 teaspoon pure vanilla extract
• Coarse salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 medium Hass avocado, pitted
• 1 teaspoon freshly squeezed lemon juice
• 2 tablespoons olive oil
• 2 tablespoons Brown Butter, cooled
• 2 slices bacon, cut into 1/4-inch-long pieces
• 6 to 8 sea scallops
• 1 tablespoon butter
• Coarse salt and freshly ground pepper
• 1/2 cup red or yellow cherry tomatoes, halved
• 2 lovage leaves or celery leaves, torn
• Fleur de sel

Description

This Recipe For Seared Scallops With Bacon, Tomato, And Avocado Puree Is Courtesy Of Elizabeth Falkner.

Martha Stewart