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Recipe inspiration – seared scallops on avocado

Ingredients:

Scallops

  • 16 scallops, roe removed

Avocado base

  • 2 avocados, peeled and stone removed, diced into 5mm
  • 40g of red onion, finely chopped
  • 1/2 of a garlic clove, finely chopped
  • 40ml of lemon juice
  • salt and pepper

Gazpacho salsa

  • 1/2 of a garlic clove
  • 1/2 of a ripe Roma tomato, core removed
  • 10ml orange juice
  • 10ml lemon juice
  • 10g red capsicum, seeds and core removed
  • 20g cucumber, peeled
  • 20ml tomato juice
  • 1 tsp sherry vinegar
  • salt and pepper and a pinch of fresh chilli

Balsamic reduction

  • 10ml balsamic vinegar
  • 10ml apple juice

Method:

  • Add balsamic vinegar and apple juice to a pan on medium heat, reduce by half until it starts getting to a syrup consistency, careful not to burn.
  • Mix all avocado base ingredients and check seasoning
  • Blend all gazpacho salsa ingredients in a blender until semi-smooth
  • Sear scallops in a hot pan for about two minutes on each side, must still be rare. Season and remove from pan.
  • Spoon avocado mix into four piles on each plate, try and keep it neat (we use small rings).
  • Place a scallop on top of each avocado base, spoon over a drizzle of gazpacho salsa and balsamic reduction
  • Serve immediately with a nice glass of white!

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