Scallop, avocado and tomato ciabattaReviewed by our expert panel
(at time of publication)
- 1 dozen fresh scallops
- 1 onion
- 1 avocado
- 2 cloves garlic
- 1 truss of vine-ripened tomatoes
- 1 loaf ciabatta
- lemon juice
1 Slice the tomatoes, onion and avocado.
2 Heat a pan until it's almost smoking (no oil) and sear the scallops for about 1 minute on either side. Remove from the pan and turn the heat down.
3 Cut the bread lengthwise and brush with a little olive oil and some chopped garlic. 'Toast' in the pan on both sides.
4 Top with the tomato mixture, scallops and a good squeeze of lemon juice.
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