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Grilled Scallops with Avocado Dip


4 scallops, shelled (without roe)

1 pinch of salt

2 ripe avocados

1 clove garlic

2 tbsp mayonnaise

2 tbsp crème fraîche

2 tbsp lime juice

1 pinch of sugar a few drops of Tabasco salt & freshly ground pepper soya oil, for brushing (or butter for frying)


For the avocado dip, peel and chop the garlic. Halve the avocados lengthwise, remove the stones and spoon out the flesh.

Puree the avocado flesh finely with the garlic, lime juice, mayonnaise and crème fraîche. Season with Tabasco, salt and white pepper.

Pat the scallops dry and thread each one onto a wooden skewer. Brush lightly with oil, season using Peugeot's Bali Salt and Pepper Mills and grill for about 1 minute each side. Alternatively fry the scallops in butter in a grill frying pan.

To serve, put the avocado dip into small glasses and add a skewered scallop to each. Serve as hot as possible.

Serves 4

Last modified on Tuesday, 11 October 2011 14:50

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