Method
Makes approximately 24
Quarter tomatoes, discarding cores, and flick out seeds. Finely
dice flesh then transfer to a sieve and drain for 15 minutes.
Put red onion in a bowl with chilli, coriander, lime juice, salt
and avocado oil. Halve avocado, remove stone, then peel. Cut
avocado flesh into tiny dice. Add to bowl along with drained
tomatoes.
Pat scallops dry with paper towels, put them in a small bowl
with the oil and toss until coated. Cook scallops briefly on a
clean barbecue hot plate for about 45 seconds a side, until just
cooked through. Alternatively, cook them in a cast iron or
non-stick frying pan.
Gently toss guacamole mixture, then spoon a little onto small
scallop shells or tiny dishes. Top each with a hot plump scallop
and devour!