- 1-1/2 Avocado
- 1/4 C. Sour cream
- 3 cloves garlic, minced
- 1 Tbsp, lemon juice
- 1 Tomato, chopped
- Salt and pepper, to taste
- 1/2 avocado, for garnish
- 1 Tbsp olive oil
- 1/2 onion, chopped
- 4 garlic cloves, minced
- 1 large tomato, chopped
- 2 Tbsp. adobo sauce
- 1/4 C. cream cheese
- 1/2 C. Shredded Parmesan cheese
- 1/2 C. chicken stock
- 1/4 C. heavy cream
- 1 tsp. red pepper flakes, or to taste
- Angel hair pasta, cooked
- 12 scallops
- 12 slices of bacon, half way cooked
- Salt and pepper to taste
Cook the pasta according to package directions, drain and rinse with cold water.
In a food processor, combine avocado, garlic, 1 Tbsp lemon juice, sour cream, and salt and pepper to taste. Fold into pasta and store in fridge until ready to use.
Create sauce. In a saucepan, over medium heat, add the olive oil and onion. Cook for about 5 minutes until soft. Add the garlic and tomato. Cook for about another 5 minutes then add the chicken broth and adobo seasoning. Add in the cream cheese and Parmesan until combined. Stir in the cream and red pepper flakes. Simmer, stirring, until nice and creamy, about 10 minutes. Add everything to a food processor and puree until smooth.
Cook bacon, about 2 minute per side (half way done on med. heat). Place on paper towel to drain and cool for about 10 minutes. Wrap each scallop in one piece of bacon each and attach to skewer or secure with tooth pick. Season with salt and pepper.
Preheat grill to high heat. Lightly spray with olive oil and cook scallops about 2 minutes per side.
Serve scallops with adobe sauce drizzled over top right next to avocado noodles.
I served this with a spinach/apple salad and dinner crescents, super delicious.