Add a Mexican flair to the popular Pie Tee with guacamole and salsa. The delicious combo with scallops will bring a burst of flavours in your mouth. Photo courtesy of AFC. This recipe was first published in Flavours magazine.
Heat a non-stick pan, then add the butter and olive oil. Sear the scallops on one side until golden brown, then remove and set aside to cool. Cut the scallops into cubes.
Halve the avocado, scoop out the flesh, and mash with a fork. Add a little lime juice and a pinch of salt.
Place the tomato in a bowl, add the remaining lime juice, shallots, coriander, chilli and cincalok, mixing well.
Place the scallops in a serving bowl, and set out a platter of pie tee shells, guacamole and salsa, for your guests to assemble for themselves – the scallops go into the shell first, followed by the toppings of choice.