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Icelandic scallops with avocado and pear
INGREDIENTS
SERVES
4
METHOD
20 Iceland scallops
1/2 ts coarsely ground
pepper
1 avocado
1 ripe pear (preferably William)
1 carrot
4 tbs olive oil
1 tbs lemon juice
Salt and pepper
Remove the muscle from the shells, cut in halves and turn in pepper. Fry for 2 minutes on each side. Halve and pit the avocado. Scoop out
the flesh with a
spoon and cut it
into pieces. Shred
the carrot and cut
the pear into boats. Arrange, season with salt and pepper and sprinkle with lemon juice.
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