This recipe is brought to you by our friends at Stella Artois.
Fall may welcome signature flavors like cinnamon, pumpkin, squash, and apple, but it’s also the season for seafood. Chef Daniela Soto-Innes stuns with this refreshing Scallop Aguachile, featuring citrusy notes of lime and yuzu against a decadent and silky avocado puree. The kick of serrano chile and peppery basil bring this dish together as the perfect appetizer for any high-end dinner party. Enjoy!
Make the aguachile:
Make the avocado puree: