Recipe Description
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.
This recipe is best with
Recipe Ingredient
- 1tbsp butter
- 1tsp olive oil
- 100g scallops
- 1 avocado, ripe
- 2 limes, juiced
- saltto taste
- 1 tomato, roughly chopped
- 1 shallot, chopped
- 1bunch coriander, chopped
- 1 chillichopped
- 1tsp cincalok
- 1tsp sugar
- 2inches spring onion, chopped
- 6 pie tee shells
Instructions
- 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.
