Pan Fried Scallops with Avocado and Tomato Salsa #glutenfree #glutenfreerecipes #glutenfreecooking

This elegant Appetizer is the perfect start to any meal, the sweetness and texture of the scallops contrasts beautifully with the crispness of the Lotus Root and the tang of the Avocado and Tomato Salsa.

Pan fried Scallops with Avocado and Tomato Salsa

Ingredients:

1 Avocado
1 Tomato. Small diced
1 Apple, cut into strips
Chilli chopped , if necessary
1/2 cup Olive oil
2 tablespoon Red Wine Vinegar
Tabasco Sauce to taste
Salt, Pepper and Sugar for tasting

Mash half  of avocado in bowl, small dice other half.
Mix all ingredients well.
Refrigerate

6 Scallops
1 Lotus Root - washed and sliced
Salt and pepper
Spring Onion

Deep fry lotus root until crispy, sprinkle with salt.
Heat a little butter in a saucepan.
Add salt and pepper to scallops and pan fry both side until little brown, but not over cook.
Put salsa into the scallop shells. 
Place scallop on the top. 
Decorate with spring onion strips and lotus root chips

Tips: 

• The scallops, can be replaced with Tiger Prawns if you wish.

• Lotus root can be purchased in Chinese grocery shop. This can be changed for another crispy vegetable or bacon or simply leave out.

• The leftover salsa can spread on sandwiches, or served with pan fried fish fillets
  
  

  

  An elegant starter for fine dining!