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Roasted scallops with a spicy avocado salsa Recipe

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

  • Preparation
    30mins
  • Cooking time
    0mn
  • Rest time
    0mn
Rate this recipe
(14 votes) 4.3/5
Ingredients
Pour people
  • 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
Method
  • ETAPE 1

    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.

  • ETAPE 2

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

  • ETAPE 3

    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.

  • ETAPE 4

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

Chef's tip

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

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