makes
8
prep
15 minutes
difficulty
Easy
makes
8
serves
preparation
15
minutes
difficulty
Easy
level
Ingredients
- 4 large hand-dived scallops, diced
- 1 lime, juiced
- 1 tsp fish sauce
- pinch of sea salt and ground black pepper
- 100 g smoked sturgeon, skin removed and meat flaked
- 1 tbsp Exmoor caviar
Avocado puree
- 2 avocadoes
- 1 lime, juiced
- 1 tbsp condensed milk
Instructions
Combine the scallops, lime juice, fish sauce and a pinch each of salt and pepper in a small bowl and stand for 3-4 minutes to ‘cold cook’. Drain the scallops, discard the liquid and set aside.
Meanwhile, for the avocado puree, using a blender or food processor, blend the avocado until smooth. Add the lime juice and condensed milk and blitz until smooth, then season to taste with salt and pepper.
To serve, divide the avocado puree among eight shot glasses, filling them about ¾ full. Divide the scallops among half the glasses and the smoked sturgeon amongst the other. Top all the glasses with ½ teaspoon of caviar and serve immediately.
starts Thursday 14 May 2015 at 8pm on SBS ONE and finishes 2 July 2015. Visit the website to catch-up on episodes online, scroll through or find out more .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
