Delicious recipes prepared and cooked on a wind swept island with Nicholas Broughton.
4 , toasted
For tomato salsa
1⁄4 Cup (4 tbs), finely chopped (any of your favorite)
1⁄4 Teaspoon, finely chopped
1⁄8 Teaspoon, finely chopped
1 Teaspoon, finely chopped
1⁄4 , juiced
1 Tablespoon, finely chopped
For avocado salsa
1⁄4 , diced
1. For Scallops – in a shallow pan, heat oil. Season the scallops with sea salt and place into the pan. Cook for 1 – 2 minutes on each side.
2. For Tomato Salsa – in a small bowl, mix together all the ingredients and set aside to marry the flavor.
3. For Avocado Salsa - in a small bowl, mix together all the ingredients and set aside to marry the flavor.
4. Place the tostadas in a plate, top with tomato salsa, scallops and avocado salsa. Garnish with cilantro and serve.
How about some freshly prepared scallops with salsa on a beach side? Well, it can all happen with chef Nicholas Broughton who serves fresh hot scallops with avocado and tomato salsa. Just a few minutes of cooking and mixing of salsa ingredients can get you a delicious appetizer while on the beach. A must try for your next holiday.