Smashed Avocado & Panko Scallops: Recipe

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


  • 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.


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

Lauren has travelled extensively, allowing her to experience different cultures around the world. This has fed her desire to travel and try as many cuisines as possible. Lauren's appreciation for food is grounded in the philosophy that food has a unique way of telling a story about family, friends or struggles. She believes food is a way of preserving culture and the stories of the people behind them. This has inspired her to create recipes and design events that ensure food from different cultures is accessible at home.


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