Seared Scallops on Toast


Food Picture: 

Ingredients (serves 4)

  • 3 bacon rashers
  • 1 tsp coriander seeds, toasted
  • 2 long red chillies, seeds removed
  • 2 avocados
  • 1/4 red onion, finely chopped
  • 1 tomato, seeds removed, chopped
  • 1/2 bunch coriander, leaves chopped
  • 1 tbs lime juice, plus wedges to serve
  • 1 tbs olive oil
  • 12 scallops without roe
  • 4 slices sourdough bread, toasted
  • Micro herbs (see note) or small coriander leaves, to serve

Method

  1. Preheat oven to 190°C and line a tray with baking paper. Lay bacon on tray and bake for 15-20 minutes until crisp and quite dry. Transfer to a paper towel-lined plate and allow to cool. Place bacon and coriander seeds in a small processor and process to a fine dust (alternatively, chop very finely).

  2. Thinly slice 1 chilli and set aside to garnish, then finely chop remaining chilli and place in a mortar or large bowl with avocado, onion, tomato, coriander leaves and lime juice. Mash with pestle or a fork until you have a coarse paste.

  3. Heat oil in a pan over high heat. Season scallops, then cook for 30 seconds on each side or until just opaque. Spread avocado mixture on toast. Top each with 3 scallops, then scatter with the bacon dust, sliced chilli and herbs. Serve with lime wedges.

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