Sunday, September 18, 2011

Simple but lush: scallop and avocado salad

A recipe of my own invention, for a simple, yet colourful and intriguingly delicious entree: (proportions are for two people). Take one ripe avocado, one medium-size ripe tomato or two small ones, six scallops with coral on, some chopped coriander, chives and Vietnamese mint, a teaspoon of Tokay wine(you can substitute sherry, but the Tokay gives a finer flavour), salt, pepper, some crushed garlic or young garlic(which we had in the garden)chopped up, olive oil, red wine vinegar and a dash of mustard. First, sear the scallops in some olive oil, add some garlic, salt, pepper, the Tokay, and the coriander and Vietnamese mint. Cook till done(no more than five minutes) and the sauce is well reduced. Let the scallops cool. Cube the avocado flesh, cut up the tomatoes, toss with a little garlic, and a vinaigrette made from olive oil, mustard and the red wine vinegar. When the scallops are cool, serve on an entree plate, surrounded by the avocado salad. Spinkle with chopped chives. The unusual mixture of flavours and textures is absolutely mouth-watering. Enjoy!

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