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Avocado, prawn and scallop salad
Avocado, prawn and scallop salad
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Create a show-stopping shellfish salad with avocado using fresh prawns and scallops.
Ingredients:
  • 6.00 gm sesame seeds
  • 1/4 bunch watercress, sprigs picked, washed
  • 12 Deli Thawed Cooked Large Black Tiger Prawns, peeled, tails intact, deveined
  • 1 mango, peeled, chopped
  • 1 shepard avocado, halved, stone removed, peeled, chopped
  • 18.20 gm olive oil
  • 12 scallops (without roe)
  • Salt & freshly ground pepper
  • 1 lime, juiced
Instructions:
  • Toast sesame seeds in a large frying pan over medium heat, stirring occasionally, until golden brown, about 2 minutes. Remove and set aside.
  • Arrange the watercress, prawns, mango, and avocado in individual serving dishes.
  • 1. Heat the olive oil in a hot pan. Sear the scallops for 1 minute per side until golden and cooked through. Remove from the pan and season with salt and pepper. Serve on salads, drizzle with lime juice, and sprinkle sesame seeds on top.

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