Scallops with avocados

Scallops with avocados

By
From
Encyclopedia of Food and Cookery
Serves
4

The combination of poached scallops and avocado is perfect for a light lunch with a green salad.

Ingredients

Quantity Ingredient
250g scallops
white wine
1 tinned pimiento, cut into strips
2 ripe avocados, chilled, halved and stoned
parsley, chopped
lemon wedges

Vinaigrette dressing

Quantity Ingredient
1 tablespoon lemon juice
1 small garlic clove, crushed with a little salt
4 tablespoons olive oil
freshly ground black pepper
dash tabasco sauce
salt

Method

  1. Remove any brown parts from scallops, keeping coral. Poach gently in a little wine and water for about 5 minutes. Drain.
  2. Mix all ingredients for dressing in a small bowl and pour over scallops. Add pimiento. Cover and chill for at least 1 hour.
  3. Scoop out some of the avocado flesh and add to seafood mixture. Blend lightly. Spoon some marinated seafood into each avocado half and sprinkle with chopped parsley. Serve with wedges of lemon.
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