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In this episode of New England Chefs, sponsored by DCS by Fisher & Paykel, Chef Bryant Alden from Chef's Market prepares avocado salad and scallops.

Click here for Chef Bryant Alden's Profile

Grilled Avocado and Mango Salad with a Honey-Lime Vinaigrette
4 servings

Honey-Lime Vinaigrette
6 limes
4 tablespoons honey
1 tablespoon cider vinegar
1 cup olive oil

Method:
Juice the limes and transfer to a food processor.

Add the honey and cider vinegar.

Turn processor on high and slowly add a steady stream of oil into the mixture.

Whip for approximately 2-3 minutes, until mixture becomes creamy. Set aside.

Grilled Avocado
2 ripe avocados
1 ripe mango
1 pint strawberries
4 cups micro greens
Honey lime vinaigrette (see recipe)

Method:
Heat grill on high.

Cut the avocados in half and remove the seed, keeping the shell on.

Brush the avocado with 2 tsp honey lime vinaigrette and grill for 2 minutes on both sides.

Remove from heat and allow cooling.

Slice the mango, removing the seed and skin. Set aside.

Wash, clean and chop the strawberries. Set aside.

Using a large spoon, remove the avocado from its shell and place it whole on a bed of micro greens.
Fill avocado with chopped strawberries and mango slices. Drizzle with honey lime vinaigrette and serve.

Sea Scallop with Pear and Proscuitto in a Champagne Sauce
4 servings

Herb Butter
1 lb of butter, softened to room temperature
1/4 cup minced scallion
1 tablespoon parsley
1 tablespoon garlic
1 tablespoon oregano
1 tablespoon tarragon
1 pinch white pepper
2 teaspoons lemon juice
4 tablespoons white wine