Seared Scallops with Avocado-Yuzu Sauce

This quick-prep recipe from Dr. Mark Hyman's new cookbook, "Food: What the Heck Should I Cook?", will have you out of the kitchen in less than 20 minutes, leaving plenty of time for you to accept accolades.

Prep Time
10 min
Cook Time
5 min
15 min


Avocado-yuzu sauce

  • 2 medium avocados
  • ¼ cup canned coconut cream (unshaken so cream and water are separated)
  • ¼ cup plus 1 tbsp yuzu juice*
  • 3 tbsp extra-virgin olive oil
  • 1½ tsp toasted sesame oil
  • 1 medium clove garlic, peeled
  • 2 tsp sea salt
  • 1 tsp ground black pepper
  • ¼ jalapeño, seeded (optional)


  • 12 large sea scallops
  • Pinch sea salt
  • Pinch ground black pepper
  • 1 tbsp avocado oil


  • 10 radishes, different colors, thinly sliced into rounds
  • 1 bunch green onions


1. Prepare the sauce: Combine all the ingredients in a blender and blend until smooth and creamy.

2. Prepare the scallops: Pat scallops dry and sprinkle with salt and pepper. Heat avocado oil in a large sauté pan over high heat. Once hot, add scallops and cook for 2 minutes, then flip. Cook for another 2 to 3 minutes, until golden brown. Transfer to a paper towel.

3. To serve, spread sauce on a platter and place the scallops on top. Garnish with thinly sliced radishes and green onions.

Yuzu juice, made from a Japanese citrus fruit, can be found in the international or Asian food aisle of your grocery store.

Recipe excerpted from Food: What the Heck Should I Cook? Copyright © 2019 by Mark Hyman, MD. Used with permission of Little, Brown and Company, New York. All rights reserved. 

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