L'atelier des Chefs cooking classes - Roasted Scallops With A Spicy Avocado Salsa

Roasted scallops with a spicy avocado salsa

A delicious salad of avocado and scallops with a kick of chilli.

Recipe rating: (10 votes)

Preparation time
Cooking time
Rest time

Ingredients (To serve 6)

  • Olive oil 30 ml
  • Avocado(s) 1 whole
  • Spring onion(s) 1 whole
  • Lime(s) 2 whole
  • Fresh coriander 0.5 bunch
  • Red chilli powder 5 g
  • Maldon salt 1 pinch(es)
  • Freshly ground black pepper 1 Turn
  • Red chilli(s) 1 g
  • Scallop(s) 18 whole

Chef's tip

"Tiger prawns can be used in this dish, as an addition or instead of the scallops."


Peel and remove the stone from the avocado and then mash in a bowl. Finely slice the spring onion. Juice one lime and cut the other into wedges. Pick and chop the fresh coriander. Dice the chilli.

Mix the avocado with the spring onion, half of the lime juice, the coriander and the chilli. Season with salt and pepper.

Season the scallops with salt and pepper and cook in a hot frying pan for 1 minute on each side. They should be golden brown and slightly springy to the touch. Remove from the pan and leave to rest for a minute.

Serve with the avocado mix and garnish with a dusting of chilli powder and a thin wedge of lime.

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