Seared scallops with avocado and lemon

Ingredients for 2 servings:

• 6 scallops with corail – approx. 200g
• ½ avocado(s)
• 2 tbsp oil (peanut oil)
• 1 some salt
• 1 some black pepper, freshly ground
• 1 some peppercorns, pink, freshly ground
• 1 lemon(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Halve the avocado, remove the pit, and cut one half into thin wedges. Season with freshly ground red and black pepper. Heat a little good peanut oil in a small pan. The oil will impart a very slightly nutty flavor to the scallops. Add the scallops to the hot oil. Sear, season lightly with salt, and turn as soon as they begin to turn lightly golden. Scallops should be cooked until translucent, but fresh ones can still be raw inside. This is a matter of taste. Do not overcook, or they will become tough. Do the pressure test and, when the scallops are cooked to your desired doneness, remove them from the pan and arrange them on a plate. Halve the lemon. Cut one half into 4 wedges and add them to the plates. Cut the other half again and squeeze the juice over the scallops and avocado slices.