Bombay Avocado Scallops Recipe

Adapted from Sharp Microwave and Convection Cookbook.

Summary

Health IndexAverageServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Avocados4 , halved
 Scallops500 Gram, halved
 Butter2 Tablespoon
 Onion1 , finely chopped
 Granny smith apple1 , chopped
 Cumin1/2 Teaspoon
 Coriander1/2 Teaspoon
 Turmeric1/2 Teaspoon
 Flour1 Tablespoon
 Cream1/2 Cup (16 tbs)

Directions

Remove flesh from avocado, leaving shell intact.
Either scoop out with a teaspoon or by making horizontal and vertical cuts in flesh, easing out with a round-bladed knife.
Mix halved scallops with the avocado flesh.
In a large jug, melt butter for 40 seconds on HIGH, add onion, apple, cumin, coriander and turmeric; mix well; cover and cook for 5 minutes on HIGH.
Add flour and cook, uncovered, a further 1 minute on HIGH.
Stir in cream, blend well.
Add the scallop and avocado mixture.
Cook for 3 minutes on MEDIUM.
Scoop mixture evenly back into the avocado shells.
Serve hot.
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