Chef's Recipes

Roast scallops, avocado purée and seaweed

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

By Colin Fassnidge
  • 15 mins preparation
  • 10 mins cooking plus cooling
  • Serves 4 - 8
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Roast scallops, avocado purée and seaweed


  • 2½ tbsp olive oil
  • 16 seasonal sustainable live scallops, such as Hervey Bay scallops, freshly shucked, cleaned, left on the half shell (see note)
  • 20 gm piece horseradish, finely grated
  • Finely grated rind of 1 lemon
Pickled seaweed
  • 200 ml white wine vinegar
  • 100 gm caster sugar
  • ½ cinnamon quill
  • 1 star anise
  • 2 black peppercorns
  • 50 gm dried wakame (see note)
Avocado purée
  • 3 avocados
  • 50 ml buttermilk
  • Juice of 1 lemon
  • Pinch each of smoked paprika and cayenne pepper
  • 1 tsp finely grated lemon rind


  • 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