Scallops with Avocado Tartare

Salads | European cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

The cooked scallops should be slightly raw inside.

Ingredients

Scallops - 7.1 oz
Avocado - 7.1 oz
Cucumbers - 2.1 oz
Tomatoes - 7.8 oz
Scallions - 0.2 oz
Spanish onions - 1.8 oz
Parsley - 0.2 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.