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Scallops, Smoky Courgettes and Guacamole.

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Ingredients

Adjust Servings:
10 Scallops
1 Lime - juice
1 Avocado - peeled rough chopped and mashed a bit
1 Lime - juice
0.5 tsp Dried Chillies
250g Courgettes - sliced 1cm thick
Marinade:
2 tblps Coconut Aminos
1 tblsp Liquid Smoke
1 tblsp Apple Cider Vinegar
1 tblsp Maple Syrup
200g Pak Choi - chopped rough
1 Carrot - peeled and peeled into thin strips
1 tblsp Coconut Aminos
1 tblsp Seasme Seeds

Scallops, Smoky Courgettes and Guacamole.

Features:

    Ingredients

    • Marinade:

    Directions

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    Steps

    1
    Done

    Mix together the marinade ingredients.

    2
    Done

    Coat the courgettes in the marinade. Leave for at least 1 hour – overnight is best.

    3
    Done

    Heat up 2 pans to 1 to medium heat and 1 smoking.

    4
    Done

    Mix together the avocado, lime juice and chilli. Season. Set aside.

    5
    Done

    Place the courgettes in one pan so none are touching. Cook until browned. Turnover and repeat. Add the remaining marinade to the pan. Cook until the liquid has reduced and coated the courgettes.

    6
    Done

    Once the courgettes are browned on both sides place the scallops in the smoking pan. Cook on one side until golden brown (about 1-2 minutes). Turnover and repeat. Season and add the lime juice. Set aside.

    7
    Done

    Put the scallop pan back on the heat. Put the pak choi and carrot in the pan with the coconut aminos and seeds. Season. Cook for a few minutes until soft.

    8
    Done

    Serve everything together split on 2 plates.

    RdC

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    Pea and Carrot Fritters, chicken and BBQ sauce
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    Pea and Carrot Fritters, chicken and BBQ sauce
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