Saturday, November 15, 2008

Avocado and Scallop Salsa

Heather from Diary of A Fanatic Foodie is hosting this edition of Weekend Herb Blogging and this week I'm looking at Avocado

Hass Avocado© by Haalo

To be precise, this is a Hass Avocado. Originating in the US this is the most commonly grow variety. What is rather amazing is that all Hass Trees can be traced back to one "mother tree" which unfortunately died of root rot at the age of 76 in 2002.

Hass Avocado© by Haalo

Hass Avocados are easy to recognise with their bumpy skin. They start out firm and green and as they ripen the skin turns a purple-black colour - when they are ready to eat there should only be a slight softness to the touch.

The key to any recipe involving Avocado is timing. It has to quick or else the avocado will discolour. This dish combines avocado with the sweet clean taste of scallop which is cured in a mix of lime juice and fresh chilli. The recipe comes from Shared Plates by Sydney Chef, Jared Ingersoll and it finds a perfect match in those flat bread crackers.

Avocado and Scallop Salsa© by Haalo

Avocado and Scallop Salsa

150 grams fresh scallops, roe removed
1 Avocado, diced finely
1 small red chilli, to taste
1 lime, juiced
1 teaspoon sesame oil
olive oil
freshly ground sea salt

This recipe is best made just before you want to serve it.

Prepare the chilli:
I used a bird's eye chilli. As I don't want too much heat I've left out the seeds and diced it very finely. Be careful in how much chilli you use as you don't want it to overpower the other ingredients, especially the delicate scallop.

Prepare the scallops:
The scallops I've used are these:

West Australian Scallop© by Haalo

Western Australian scallops that are sold without the roe. They are softer and thinner than say, a Canadian Scallop but they have that beautiful intense white flesh.

Dice the scallops into small cubes and place into a cold bowl along with the chopped chilli. Add the lime juice, sesame oil, a splash of olive oil and a grinding of sea salt and then give the mixture a stir.

At this stage you can now cut the avocado into a small dice - cut them to the same size as you did the scallop.

Give it a final gentle stir through and tumble into a bowl to serve immediately.

Avocado and Scallop Salsa© by Haalo

It's a dish that is well balanced - creamy avocado meets zingy chilli and acidic lime, the scallops have slightly firmed adding a textural element and the sesame oil brings another nutty note into play. Every mouthful is a little different.

weekend herb blogging

Weekend Herb Blogging is now organised from this site and for further information on this event, please check out the following posts:

General Information
The Rules
Who's Hosting
Year Four Archives


  1. Avocados are one of my very favorite foods--and that's such a beautiful photo (I can't believe you cleaned off the pit!--gorgeous). I'll pass on the scallops, but the rest sure sounds nice!

  2. I love avocados! My friends laugh because I'm always up for getting some guacamole! :) This looks great! I'll have to try it!

  3. omg avocados AND scallops - two of my very favourite foods. just a little note to let you know i tagged you for an award on my blog -

  4. Thanks Ricki - I was lucky with the pit, ripe enough that when i twisted it came clean away

    Thanks Ginny - hope you do try it!

    Thanks Moo - you are too kind. Thank you for the lovely award!

  5. Oh yes! I can assure you I would love this. Avocados are one of my favorite things in the whole world, and scallops are my favorite shellfish.

  6. I love this combination of avocados and scallops. Wow.

  7. Thanks Kalyn - it's the type of dish you have to make twice as much of since there never is enough!

    Thanks JS!


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