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The Trawlers Catch

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Delicious recipes prepared and cooked on a wind swept island with Nicholas Broughton.
Ingredients
  Tostada shells 4 , toasted
  Sea scallops 1⁄4 Pound
  Sea salt To Taste
  Oil 1 Teaspoon
For tomato salsa
  Tomatoes 1⁄4 Cup (4 tbs), finely chopped (any of your favorite)
  Black pepper To Taste
  Garlic 1⁄4 Teaspoon, finely chopped
  Chili 1⁄8 Teaspoon, finely chopped
  Spring onion 1 Teaspoon, finely chopped
  Lemon 1⁄4 , juiced
  Cilantro 1 Tablespoon, finely chopped
For avocado salsa
  Avocado 1⁄4 , diced
Directions

MAKING
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.

SERVING
4. Place the tostadas in a plate, top with tomato salsa, scallops and avocado salsa. Garnish with cilantro and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Taste: 
Spicy
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes
Servings: 
2
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.

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