(from Delicious magazine Australia)
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Quantité: 4 portions Préparation: 15 min Cuisson: 15 min Difficulté: Facile |
Ingrédients
- 3 bacon rashers
- 1 tsp coriander seeds, toasted
- 2 long red chillies, seeds removed (or Harissa)
- 2 avocados
- 1/4 red onion, finely chopped
- 1 tomato, seeds removed, chopped
- 1/2 bunch coriander, leaves chopped
- 1 tbs lime juice, plus wedges to serve
- 1 tbs olive oil
- 12 scallops without roe
- 4 slices sourdough bread, toasted
- Micro herbs (see note) or small coriander leaves, to serve
Préparation
1- Preheat oven to 190°C and line a tray with baking paper. Lay bacon on tray and bake for 15-20 minutes until crisp and quite dry. Transfer to a paper towel-lined plate and allow to cool. Place bacon and coriander seeds in a small processor and process to a fine dust (alternatively, chop very finely).
2- Thinly slice 1 chilli and set aside to garnish, then finely chop remaining chilli and place in a mortar or large bowl with avocado, onion, tomato, coriander leaves and lime juice. Mash with pestle or a fork until you have a coarse paste.
3- Heat oil in a pan over high heat. Season scallops, then cook for 30 seconds on each side or until just opaque. Spread avocado mixture on toast. Top each with 3 scallops, then scatter with the bacon dust, sliced chilli and herbs. Serve with lime wedges.
Notes
Cette recette est supposée être pour le déjeuner, mais je la trouve parfaite pour le souper accompagnée d’une salade toute simple. Un vrai délice!
Aussi, c’est une bonne idée de frotter les tranches de pain grillées avec une gousse d’ail.
Sur des craquelins, peut aussi être servi en entrée.
