Bombay Avocado Scallops Recipe
Adapted from Sharp Microwave and Convection Cookbook.
Ingredients
4 avocados, halved
500 g scallops, halved
2 tablespoons butter
1 onion, finely chopped
1 Granny Smith apple, chopped
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon turmeric
1 tablespoon flour
1/2 cup cream
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.
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.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
