  Seared
Scallops and Avocado
This recipe is fabulous as a starter, an addition
to antipasto platters or a light lunch –
enjoy!
INGREDIENTS
- 12 scallops
- 6 wonton skins cut in half diagonally
- 3 ripe avocados
- 1 chilli - deseeded and finely chopped
- 6 tsp Prenzel
Avocado Vinaigrette
- Salt and Pepper
METHOD
Scoop the avocado flesh into a cake mixer and
beat with a whisk attachment until smooth, slow
the machine down and drizzle in the Prenzel Avocado
Vinaigrette.
With the machine still running, add the chilli,
turn the speed back up and beat until creamy,
taste and add salt and pepper to taste. If you
have a piping bag with a large star nozzle then
you can fill the mousse in that.
Place wonton triangles on greaseproof paper and
into a hot oven 200°C until brown or alternatively
you can deep fry them.
Place three wonton wafers on each warm plate,
pipe or spoon the avocado mousse evenly amongst
the wonton wafers.
Season the scallops with salt and pepper, heat
some Prenzel Oil in a pan and place them carefully
in the hot oil.
Quickly brown them on each side for about a minute,
take out of pan and drain on a paper towel before
placing on top of the avocado mousse.
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