Pan-seared scallops with crispy bacon

Ingredients

• 3 bacon rashers
• 1 tsp coriander seeds, toasted
• 2 long red chillies
• 2 avocados, diced
• ¼ red onion, finely chopped
• 1 tomato, deseeded, roughly chopped
• ½ small bunch coriander, roughly chopped, plus a few leaves to serve
• 1 tbsp lime juice, plus wedges to serve
• 1 tbsp lemon myrtle olive oil (see Note)
• 12 scallops
• Salt
• 4 sourdough slices, toasted
• Karkalla, to serve

Instructions

1. Preheat the oven to 190°C and line a baking tray with baking paper. Lay the bacon flat on the tray, then bake for 15-20 minutes, or until crisp and very dry. Transfer to a paper-towel lined plate and allow to cool completely. Once cool, transfer to a small food processor with the coriander seeds and process to a fine powder.
2. Finely chop half the chilli, then combine in a medium bowl with the avocado, onion, tomato, coriander and lime juice. Mash with a fork until you have a rough paste.
3. Heat the oil in a large frying pan over high heat. Season the scallops with salt, then sear for 30 seconds each side, or until just opaque. Spread the avocado mixture on the toasted sourdough.
4. To serve, thinly slice the remaining chilli (de-seed, if you prefer less heat!). Top the avocado bread with three scallops a-piece, then sprinkle with the bacon dust, chilli and a few coriander leaves. Serve with the karkalla and extra lime wedges on the side.

Note

• This lemon myrtle olive oil is available from Sharon Winsor’s online stockist, Indigiearth.

Photography by Jiwon Kim.

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