Scallops with avocado tartare
2 servings
20 minutes
Scallops with avocado tartare is a refined combination of freshness and tenderness. This recipe has roots in European cuisine, where seafood is valued for its pure taste and texture. Tender scallops, seared to a golden crust, retain their juiciness and softness. Accompanied by avocado, cucumber, and tomato tartare, it adds lightness and freshness to the dish. The slight acidity of tomatoes, the creaminess of avocado, and the crunchiness of cucumbers create a harmonious balance. An ideal dish for exquisite dinners or romantic evenings.
1
Chop the red onion, spring onion, and parsley very finely.
- Red onion: 50 g
- Chives: 5 g
- Parsley: 5 g
2
Peel the cucumber and cut it together with the avocado into small cubes of half a centimeter.
- Cucumbers: 60 g
- Avocado: 200 g
3
Cut the tomatoes into 4 parts and remove the juice and seeds, then chop the remaining pulp as finely as the cucumbers and avocado.
- Tomatoes: 220 g
4
Mix all the vegetables, add 1 tablespoon of olive oil, salt and pepper to taste.
- Olive oil: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
5
Heat a skillet over high heat, add 2 tablespoons of olive oil, and fry the rinsed scallops on one side, then flip them after a minute and leave for another 1.5–2 minutes.
- Olive oil: 3 tablespoons
- Scallops: 200 g
6
Transfer them to a paper napkin to absorb the excess oil, season with salt and pepper on both sides, and place on a plate with the vegetable tartare.
- Salt: to taste
- Ground black pepper: to taste
