Scallop, avocado and tomato ciabatta
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last modified
Sep 30, 2008 11:54 PM
Perfect for lunch or dinner, this combination of flavours works a treat.
Instructions
Slice the tomatoes, onion and avocado.
Heat a pan until it's almost smoking (no oil) and sear the scallops for about 1 minute on either side. Remove from the pan and turn the heat down.
Cut the bread lengthwise and brush with a little olive oil and some chopped garlic. 'Toast' in the pan on both sides.
Top with the tomato mixture, scallops and a good squeeze of lemon juice.
- Recipe by:
- Niki Bezzant
First published November 2005
Recipe Information
Portions: 2
Time to make: 18 minutes
Total cost of all ingredients: $18.27 / $9.13 per serve
- Dairy-free
Ingredients
- 1 dozen fresh scallops
- 1 onion
- 1 avocado
- 2 cloves garlic
- 1 truss of vine-ripened tomatoes
- 1 loaf ciabatta
- lemon juice
Nutrition Information
| per serve | |
|---|---|
| Energy | NS * |
| Protein | NS * |
| Fat - saturated |
NS *
NS * |
| Carbohydrates - sugars |
NS *
NS * |
| Dietary Fibre | NS * |
| Sodium | NS * |
| Calcium | NS * |
| Iron | NS * |
| * NS: Not specified | |
