Bombay Avocado Scallops Recipe
Adapted from Sharp Microwave and Convection Cookbook.
Ingredients
| Avocados | 4 , halved | |
| Scallops | 500 Gram, halved | |
| Butter | 2 Tablespoon | |
| Onion | 1 , finely chopped | |
| Granny smith apple | 1 , chopped | |
| Cumin | 1/2 Teaspoon | |
| Coriander | 1/2 Teaspoon | |
| Turmeric | 1/2 Teaspoon | |
| Flour | 1 Tablespoon | |
| Cream | 1/2 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.
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.
Chef
