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
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
Watch your favourite MasterChef NZ judge step up to the plate.
Ray McVinnie, Josh Emett and Simon Gault cook up a storm and share
top tips on how to create winning dishes at home.
Love baking and enjoy a bit of Wellington's café culture? Check
out the Kenwood Kitchen with daily demos from renowned culinary
talent from some of the capital's top restaurants and cafes.
Mid-week menu inspiration: Do you suffer from a slight
meal slump in the middle of the week?
We do, which is why we now have a resident
'recipe-road-tester' to bring you a weekly tried, tested and tasted
Food Show recipe.
View the recipe
I like to serve these in mini scallop shells or Chinese spoons
so you can just slurp 'em down in one mouthful. Decadent, yes;
delicious, definitely. Have on hand an elegant bubbly to go with
them, or a limey Riesling.
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