Toast with scallops and tomatoes
4 large scallops
4 slices of white bread
4 yellow tomatoes
1 red tomato
1/2 tbs lemon
Salt and pepper
Cut some of the tomatoes for garnishing, the rest into small dice. Halve, peel and pit the avocado. Scoop out the flesh with a spoon. Cut this into very small pieces. Mix avocado with tomatoes and season to taste with salt, pepper, and some lemon juice.
Toast the bread in a pan or an oven. Remove the white muscle from the shells and fry in a red-hot pan for 1–2 minutes on each side.
Scald and skin the yellow tomatoes before dicing them.
The tomato skins make delicious, crisp
tomato chips when deep fried.