Scallops with Avocado Tartare
Salads • European
Description
The cooked scallops should be slightly raw inside.
Ingredients
- Scallops 5 oz
- Avocado 5 oz
- Cucumbers 0 oz
- Tomatoes 10 oz
- Scallions 0 oz
- Spanish onions 0 oz
- Parsley 0 oz
- Olive Oil 3 tablespoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Finely chop the red onion, green onions, and parsley.
Step 2
Peel the cucumber and cut it along with the avocado into small cubes, each side measuring half a centimeter.
Step 3
Cut the tomatoes into quarters, remove the juice and seeds, and chop the remaining flesh as finely as the cucumbers and avocado.
Step 4
Mix all the vegetables, add 1 tablespoon of olive oil, salt, and pepper to taste.
Step 5
Heat a skillet over high heat, add 2 tablespoons of olive oil, and sauté the rinsed scallops on one side. After a minute, flip them to the other side and cook for another 1.5 to 2 minutes.
Step 6
Transfer them to a paper towel to absorb excess oil, season with salt and pepper on both sides, and place them on a plate next to the vegetable tartare.
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