Icelandic scallops with avocado and pear





20 Iceland scallops
1/2 ts coarsely ground
1 avocado
1 ripe pear (preferably William)
1 carrot
4 tbs olive oil
1 tbs lemon juice
Salt and pepper

Remove the muscle from the shells, cut in halves and turn in ­pepper. Fry for 2 minutes on each side. Halve and pit the avocado. Scoop out
the flesh with a
spoon and cut it
into pieces. Shred
the carrot and cut
the pear into boats. Arrange, season with salt and pepper and sprinkle with lemon juice.

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