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This wonderfully simple smashed avocado and panko scallops recipe is a quick starter or a great snack with a lovely glass of chardonnay. It is a dish designed to highlight the delicate flavour of the scallop and provide some textural contrast.

smashed avocado and panko scallops recipe


Preparation Time: 5 minutes / Cooking Time: 6 minutes / Serves 12


Ingredients

  • 12 scallops, cleaned
  • 1 avocado
  • 20g panko
  • 10ml olive oil
  • salt and pepper to taste
  1. Heat a non stick frying pan with a dash of oil.
  2. While the frying pan is heating, mix together the olive oil and panko.
  3. Place the scallops on the hot frying pan and cook for 2 minutes.
  4. Flip the scallops over and cook for a further 2-3 minutes depending upon the size of the scallops.
  5. Remove the scallops from the frying pan and set aside.
  6. Add the panko to the pan and toast lightly for one minute.
  7. While the panko is toasting, crush the avocado flesh with a fork to provide a slightly lumpy paste.
  8. Add salt and pepper to the avocado.
  9. When you are ready to serve, place a teaspoon of avocado on the serving utensil, top with the scallop and then sprinkle with the panko.
  10. Serve immediately.

Notes

This dishΒ needs to be enjoyed hot otherwise the panko can become soggy which removes the textural contrast it is there to provide.


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