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!