This is a fantastically delicious appi/hd that’s not too complicated to make and presents beautifully!
Grilled Scallop Bruschetta with Avocado Paste (adapted from Longos Magazine, 2007?)
Grilled Scallop Bruschetta
3 tbsp coconut milk*
1/2 tsp grated lime rind
2 tbsp lime juice
1 small garlic clove
1/4 tsp asian chili garlic sauce (or hot sauce)
12 large scallops (about 1 lb)
1/2 baguette
2 tbsp extra virgin olive oil
Avocado Paste
1 avocado
2 tbsp lime juice
1 tbsp finely chopped red onion or shallot
1 tbsp cilantro chopped
pinch of salt and pepper
cilantro leaves as garnish
Instrutions
- Combine first set of ingredients and marinate the scallops in it for about 30 minutes.
- Place second set of ingredients into a bowl and purée with an emersion blender until smooth (this will also work with a food processor.
- Slice baguette thinly and brush lightly with olive oil. Broil or grill until slightly crispy on both sides. Set aside.
- Grill the scallops on a bbq (1-2 minutes per side depending on thickness) or in a very hot cast iron pan. Heat the pan until quite hot and melt about 1 tsp Olive Oil and 1 tbsp butter add scallops without the liquid and sear until each side is caramelized (about 1-2 minutes per side depending on thickness).
Assembly.
- Take the grilled bread and slather with avocado paste, put one hot scallop on top (if the scallops are too big, you may wish to slice them in half horizontally – just remember that you may need more bread). Garnish with a bit of lime juice, olive oil and cilantro leaves.
- Enjoy.
* If I don’t have a can of coconut milk open, for 3 tbsps in this recipe, I usually don’t bother to open one (it really doesn’t freeze well or keep for a long time). Take 3 tbsp shaved unsweetened coconut and cover in about 4 tbsp milk. Run through a emersion blender until as smooth as possible. Strain out bits through a fine strainer. Use “milk” in recipe above.
