Photo: Recipes from My Party by Pete Evans
- 3 flour tortillas
- Olive oil
- Sea salt
- 2 avocados
- 80g sour cream
- Juice of 4 limes
- Tabasco sauce
- 2 roma tomatoes
- ¼ red onion, finely chopped
- 80ml (1/3 cup) extra-virgin olive oil
- 1 handful of coriander leaves,
- finely chopped
- 24 sea scallops
Preheat the oven to 160C. Cut the tortillas into 4-cm round shapes or similar-sized wedges and place on baking tray. Drizzle with a little olive oil and sea salt and bake for 8 to 10 minutes until crisp and golden.
Preheat a barbecue grill to medium-high. Halve the avocados, remove the stones and cook flesh-side down for 2 to 3 minutes, remove from the skin and blend with the sour cream in a food processor. Add the juice of one lime and season with salt, pepper and a dash of tabasco sauce.
To make the salsa core the tomatoes, cut them into quarters and remove the seeds. Using a sharp knife, finely dice the flesh and mix with the onion, oil, coriander and the remaining lime juice. Season with salt and pepper. Increase the barbecue heat to high. Sear the scallops on a lightly oiled hotplate.
To construct, place a teaspoon of avocado mix on the tortilla, then a scallop and the salsa.
- Main Ingredients - Shellfish
- Course - Finger-food