300g scallops
1/ (60ml) lime juice
1 tablespoon light olive oil
2 cups (500ml) fish stock
400g medium uncooked prawns, shelled
¼ cup light olive oil, extra
½ avocado, chopped
2 canned serrano peppers, drained, seeded chopped
2 tablespoons chopped fresh coriander
1 medium onion, sliced
2 large tomatoes, chopped
1.-Combine scallops and juice in bowl; cover refrigerate 1 hour.
Drain scallops, reserve juice. Heat oil in pan, add scallops,
cook, stirring, about 1 minute or until just tender; drain on
absorbent paper.
2.- Heat stock in pan, add prawns, cook, uncovered, over low
heat about 2 minutes or until tender. Drain prawns, discard
stock.
3.- Combine scallops, reserved juice, prawns and extra oil with
remaining ingredients in bowl; mix gently
Serves 6.
Posted by Rick
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