top of page
Toast with scallops and tomatoes
![ovnsbaktandebrystmedpereoglimepure.jpg](https://static.wixstatic.com/media/a6e68a_29492cd7427e41e0874c0f69ca818308~mv2.jpg/v1/fill/w_587,h_734,al_c,q_90,enc_auto/ovnsbaktandebrystmedpereoglimepure.jpg)
INGREDIENTS
SERVES
4
METHOD
4 large scallops
4 slices of white bread
4 yellow tomatoes
1 red tomato
1 avocado
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.
Suggestion:
Scald and skin the yellow tomatoes before dicing them.
The tomato skins make delicious, crisp
tomato chips when deep fried.
Heading 1
bottom of page