Scallop + Prawn, Avocado Crema, Pineapple-Jalapeño
Grilled scallops and prawns with avocado crema and pineapple-jalapeño salsa.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Scallops (fresh, cleaned) | 500 | Grams |
| Prawns (peeled and deveined) | 500 | Grams |
| Avocado (ripe, peeled and pitted) | 2 | Count |
| Lime (juiced) | 2 | Count |
| Cilantro (fresh, chopped) | 1 | Bunch |
| Pineapple (small, peeled and diced) | 1 | Count |
| Jalapeño (seeded and minced) | 1 | Count |
| Red Onion (small, finely chopped) | 1 | Count |
| Olive Oil (extra virgin) | 3 | Tbsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground, to taste) | 1 | Tsp |
| Garlic (minced) | 2 | Clove |
| Sour Cream (whole milk based) | 100 | Grams |
Instructions
- In a bowl, mix diced pineapple, minced jalapeño, chopped red onion, half of the lime juice, and half of the chopped cilantro. Season with salt and pepper. Set aside.
- In a blender, combine avocados, remaining lime juice, sour cream, and a pinch of salt. Blend until smooth to make the avocado crema.
- Pat dry the scallops and prawns with paper towels. Season with salt, pepper, and minced garlic.
- Heat olive oil in a grill pan over medium-high heat. Grill the scallops for 2-3 minutes on each side until opaque and slightly charred.
- Grill the prawns for 2 minutes on each side until pink and cooked through.
- Serve the grilled scallops and prawns with a dollop of avocado crema and a generous spoonful of pineapple-jalapeño salsa. Garnish with remaining cilantro.
Prep
- Thaw scallops and prawns if frozen.
Kitchen equipment
Grill PanBlender