Buckwheat‑Crusted Scallop Bites with Lime and Avocado

Pick through ½ cup buckwheat groats to remove any debris, then rinse under cold water and drain thoroughly.

Pat 12 large sea scallops completely dry with clean paper towels; any moisture will prevent the crust from adhering. Set aside at room temperature.

In a small dry skillet over medium heat, toast the rinsed buckwheat groats, stirring constantly, for 3-4 minutes until fragrant and just beginning to darken. Transfer to a plate to cool completely.

[" Note: Consume the fresca within 1 hour of preparation; do not let it sit at room temperature for extended periods."]

In a food processor, pulse the toasted buckwheat groats briefly (4-5 pulses) until broken into coarse, irregular crumbs — you want texture, not a fine powder. Transfer to a shallow bowl.

Mix ¼ cup buckwheat flour, ½ teaspoon salt, and ¼ teaspoon white pepper into the buckwheat crumbs. Drizzle in 1 tablespoon olive oil and toss with a fork until evenly distributed.

One at a time, press each scallop firmly into the buckwheat mixture, coating all sides generously. Place coated scallops on a plate and let rest for 2 minutes to allow the crust to adhere.

Heat a heavy-bottomed skillet (cast iron works well) over high heat for 2 minutes until smoking. Add 1 tablespoon olive oil and tilt the pan to coat the bottom — the oil should shimmer immediately with wisps of smoke.

Working in two batches to avoid crowding, place scallops in the pan flat-side down. Cook undisturbed for 90 seconds until the underside is deeply golden and releases cleanly from the pan.

Flip each scallop and cook the second side for 60-90 seconds until golden. Scallops are done when they feel firm with gentle resistance and reach an internal temperature of 63°C (145°F) at the thickest part. Transfer to a warm plate.

Divide the buckwheat-crusted scallops among four warm plates, 3 per serving. Spoon the lime and avocado fresca generously over each mound of scallops, letting the bright green juices pool around the crust.