RecipesLoch Fyne Recipes

Pan-Fried Scallops with Warm Tomato and Avocado Salsa

Pan-Fried Scallops with Warm Tomato and Avocado Salsa

Information

Preparation time: 0 minutes

Cooking time: 0 minutes

Serves: 4

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Rich yet delicate scallops are partnered with a chunky tomato salsa spiked with chorizo and soft avocado

Shopping List

  • 110g pack chorizo skinned and chopped into small dice
  • 1 medium red onion diced
  • 250g baby plum tomatoes, chopped
  • 4 tbsp white wine
  • 1 avocado peeled, stoned and chopped roughly
  • Juice 1 lime
  • Few dashes of Tabasco sauce
  • Freshly ground black pepper
  • Knob butter
  • 12 king scallops, roe removed, washed and patted dry on kitchen paper

Cooking Instructions

  1. Heat a large frying pan over a high heat and add the chorizo. Fry until lightly browned.  Add the onion and cook for a further 2-3 minutes.  Add the tomatoes and wine and cook for another 4-5 minutes or until the wine has evaporated. Meanwhile, toss the avocado in the lime juice, then add to the salsa.  Add Tabasco sauce, then season with black pepper. Spoon the salsa into a warmed serving dish, keep warm.
  2. Wipe the frying pan clean with a piece of kitchen paper. Return the pan to the heat. When hot, add the knob of butter and then the scallops.  Cook in the foaming butter for about 1 minute on each side, or until just golden.
  3. Serve immediately with the hot salsa and hunks of country bread.

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