AVOCADO-SCALLOPS

Here is another idea as a summer salad I have just fished out one of my recipe notes.
Although Carpaccio should only apply for beef, indulge the old geezer as far as names are concerned! LOL.

Avocado, Scallops & Passion Fruit Carpaccio:

INGREDIENTS: For 6 persons

-Scallops: 12 large without any roe or strings
-Avocado: 3 ripe, but still firm
-Passion fruit: 3 large maracujas type or 5 small
-Green lemons/limes: 3
-Olive oil (EV): 2 large tablespoons
-Sweet basil: 3 lage leaves
-Salt (to taste)
-Freshly ground black pepper

RECIPE:
-Press the juice out of the green lemons in a bowl. Cut passion fruit in two and strain over the lemon juice to take pips out (discard. You may keep a few for decoration, though).Mix.

-Cut scallops into thin slices and place on a large dish with space betwen them.

-Peel the avocadoes. Cut them in two halves. Dicard nut. Cut avocado into thin slices and place between scallops slices.

-Season with salt, freshly ground black pepper, and the lemon/passion fruit juice. Sprinkle with olive oil. Cover with cellophane paper and leave iside refrigerator for 2 hours.

-Before serving, thinly cut sweet basil and decorate dish with it.

Best savoured with a dry white wine!

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