Chefs' Recipes

Roast scallops, avocado purée and seaweed

Australian Gourmet Traveller recipe for roast scallops, avocado purée and seaweed by Colin Fassnidge.
Roast scallops, avocado purée and seaweed

Roast scallops, avocado purée and seaweed

Ben Dearnley
4 - 8
15M
10M
25M

Ingredients

Pickled seaweed
Avocado purée

Method

Main

1.For pickled seaweed, bring all ingredients (except wakame) and 300ml water to the boil, then remove from heat. Place wakame in a heatproof non-reactive bowl. Pour over hot vinegar mixture. Cool, then refrigerate until required. Remove wakame from liquid, thinly slice and season to taste with salt before serving.
2.For avocado purée, process avocado, buttermilk, lemon juice, paprika, cayenne, rind and a large pinch of salt in a blender until smooth. Check seasoning and refrigerate until required.
3.Preheat grill on medium heat. Splash olive oil over each scallop, then grill until half-cooked (2-3 minutes). Serve warm, topped with shredded pickled seaweed, avocado purée, grated horseradish and lemon rind.

Drink Suggestion: 2007 Tyrrell’s “Belford” Semillon. Drink suggestion by Oliver Tucker

Notes

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