Seared Scallops with Pancetta over Avocado and Wasabi

Ingredients

• 3  avocados 
• 1 tablespoon butter 
• 1  garlic clove smashed
• 0.5  juice of lemon juiced
• 12 slices pancetta 
• 0.5  bell pepper diced red for garnish finely
• 6 servings salt and pepper black freshly ground
• 6 large sea scallops 
• 3 teaspoons wasabi powder 

Equipment

• food processor
• frying pan

Directions

1. Halve the 3 avocados and remove the pits. Spoon out flesh into a food processor and add wasabi, lemon juice, salt and pepper, to taste. Process until it's a smooth consistency. Cover and place in refrigerator until ready to serve.
2. Heat a frying pan on medium heat. Cook pancetta until crispy and fat has rendered.
3. Remove pancetta from pan reserving the fat and add butter and garlic. Once the butter has melted add the scallops to the pan and gently sear until lightly browned. About 1 minute per side. Spoon some avocado puree on each plate, arrange pancetta on top followed by the seared scallops. Dice your red pepper finely and garnish.