These seared scallops with avocado, smoked salmon and caviar are one of my all time favourite ways to enjoy seafood! These perfectly cooked scallops are impressive, complex in their flavours and SO EASY to make. Impress your guests this summer without spending all day in the kitchen!
In our house, these are called “Mick’s Scallops”. We first tried them over a Christmas break when a family friend walked over with the most incredible platter of fresh scallops all dressed up with caviar. We were sitting in the sun having a few cold beers and honestly, it was one of the best things I’ve ever tasted!
Each bite has a tender, salty, creaminess that just needs to be tried. Now, any time we’re asked to bring a quick appetiser, this is our go-to.
They’re ideal for Christmas Day, summer gatherings or even as a fancy New Year’s Eve nibble with a glass of Champagne and a dozen oysters kilpatrick. If you’re looking for something impressive but low-effort, this is the recipe to keep in your back pocket.
Key Ingredients
To make this seared scallop appetizer, you only need 4 ingredients and about 10 minutes prep time.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Scallops – you can use fresh or frozen and thawed depending on what’s available to you.
- Smoked Salmon – adding sweet, salty, smoky flavour.
- Avocado – just a little bit combined with some lemon juice adds freshness and a creamy texture.
- Caviar – sounds fancy, but I just use black lungfish roe which is easily found at most supermarkets or fish shops. Expect to pay about $6 for a small jar and find it in the same section as the smoked salmon. This adds the key saltiness, texture and ridiculous good looks that make these little bites stand out.
💲💲💲 While I love to share budget-friendly recipes, this isn’t one of them! Save this appetiser for a get together with close friends and family, preferably one that involves a glass or two of bubbly.
Step-By-Step Instructions
When I first told my husband I was publishing this recipe, he questioned if it was really even a recipe! Honestly, these scallops are so simple, there is minimal prep involved.
Step 1: Start by cooking the scallops which is the main bit of prep needed. Pat the scallops dry with a paper towel and season both sides lightly with salt and pepper.
Heat a small amount of oil in a frying pan or on a flat plate on your BBQ until very hot. Add the scallops and cook for 2 minutes without moving them, until a golden crust forms.
Flip the scallops and cook for 1–2 minutes on the other side, until just opaque in the centre. Remove from the heat and place on a plate.
Step 2: In a small bowl, mash the avocado with a fork. Season with a squeeze of lemon and salt and pepper. Taste and adjust if needed.
Step 3: It’s time to assemble! Pick your serving platter and arrange the seared scallops. Top with a small piece of smoked salmon, a little of the mashed avocado, and finish with the caviar.
Repeat with the remaining scallops. Serve immediately while the scallops are still a little warm.
How to Get a Perfect Sear on Scallops
Searing scallops can feel a bit intimidating if you’ve never done it before, but it’s genuinely quick and simple once you know a few little tricks. Follow these tips and you’ll get that golden, caramelised crust every time:
- Pat them completely dry – moisture is the enemy of a good sear. Blot them really well with paper towel on all sides. If they’re even slightly wet, they’ll steam instead of brown.
- Use a very hot pan or BBQ plate – the cooking surface needs to be properly hot before the scallops go on. You want an instant sizzle. If the pan isn’t hot enough, they’ll release liquid and won’t get that beautiful crust.
- Don’t overcrowd the pan – if they’re too close together, they’ll steam instead of sear. Cook them in batches if needed.
- Don’t move them too soon – place the scallops down and leave them alone for about 2 minutes. Moving them early breaks the crust from forming.
Scallops are at their absolute best when they’re warm and freshly cooked. Have your smoked salmon, avo and caviar ready so you can assemble straight away.
🍾 Serving suggestion: For a hot day, pair this scallop appetiser with a refreshing Hugo spritz!
Recipe FAQs
You can cook the scallops up to 30 minutes before serving. Just keep them loosely covered so they don’t overcook from residual heat. The avocado should be mashed right before assembly so it stays fresh and doesn’t brown. Once assembled, these are best eaten immediately.
Scallops are ready when they’re golden on the outside and just opaque in the centre. Overcooking makes them rubbery, so if in doubt go for slightly under instead of over.
It’s up to you and your budget really! For these I always just use black lumpfish roe which is super affordable and easy to find. I think it works really well and really is what makes these little bites so good.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More easy appetisers:
Smoked Salmon Crostini
Devilled Eggs
Coconut Prawns
Vegetarian Mini Quiches
Seared Scallops with Avocado, Smoked Salmon and Caviar
Ingredients
- 300 grams scallops
- ½ avocado
- 50 grams smoked salmon
- 1 tablespoon caviar approx.
- canola oil for cooking
- salt and pepper to taste
- squeeze of lemon juice
Instructions
- Pat the scallops dry with a paper towel. Season both sides lightly with salt and pepper.
- Heat a small amount of oil in a frying pan or on a flat plate on your BBQ until very hot.
- Add the scallops and cook for 2 minutes without moving them, until a golden crust forms.
- Flip the scallops and cook for 1–2 minutes on the other side, until just opaque in the centre.
- Remove from the heat and place on a plate.
- Mash the avocado in a small bowl with a fork. Add a squeeze of lemon and season with salt and pepper to taste.
- Assemble the scallops. Place a seared scallop on a serving plate. Top with a small piece of smoked salmon, a dollop of mashed avocado, and a little of the caviar. Repeat with the remaining scallops.
- Serve immediately while the scallops are warm.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
This recipe was originally published in January 2019 and has been updated in 2025 with new photos and more helpful information. The recipe remains the same.
Jaimie says
My favourite recipes are the ones that are ‘deceptively fancy’ and this is right up my alley! Such an elegant little canapé, just gorgeous!
Sally says
Thanks Jaimie, that’s such a perfect way to describe these!
Mimi says
JUst gorgeous, and beautiful, and yummy ! Thank you for this post!
Sally says
Aw thanks so much for your comment!