Scallop bites with avocado and lime

Spicy, plump little mouthfuls with crunch, zing and juice, these are perfect with a sauvignon blanc.

  • 20 mins cooking
  • Serves 4
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Scallop bites with avocado and lime
  • 1 ripe avocado
  • flaky sea salt
  • 2 limes
  • 16 scallops, trimmed and rinsed
  • 1 1/2 tablespoon olive oil
  • 16 blue corn chips
  • 3 iceberg lettuce leaves, white cores removed, shredded
  • chilli taco sauce of your choice
  • small bunch coriander, chopped


Scallop bites with avocado and lime
  • 1
    Cut avocado in half, remove stone, then peel. Dice the flesh and season with sea salt and squirt generously with lime juice.
  • 2
    Pat scallops dry with paper towels. Toss with 1 tablespoon oil. Heat a heavy-based frying pan over medium-high heat for a few minutes, then add ½ tablespoon olive oil and heat until the oil is nice and hot.
  • 3
    Add scallops one by one (don’t dump them in), using spoons and spacing them apart, and cook quickly until golden, then turn and cook briefly, until barely cooked through.
  • 4
    Stack corn chips with lettuce, avocado, chilli sauce, scallops, a little lime juice and coriander. Serve immediately.

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