Seared Scallops with Avocado, Smoked Salmon and Caviar

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!

Course Appetizer

Cuisine Australian

Prep Time 5

Cook Time 10

Total Time 15

Servings scallops approx. dependant on size

Calories 14kcal

Author Sally

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

Scallops: You can use fresh or frozen for this recipe. If using frozen, defrost in a bowl of warm water for 15 minutes before cooking. Be sure to buy scallops without shells and with roe removed.

Caviar: I used black lungfish caviar which you can usually find in most supermarkets, but any type will work.

Nutrition