• Mexican bay Scallops
  • Scallops salsa with nachos

Mexican Bay Hand-Dived Scallops 350G

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Mexican Bay Scallops with Avocado, Chilli and Coriander Salad

Mix all the ingredients into a bowl except for the scallops and the rocket, using the chilli sauce to bind it plus a little extra

Using a hot non-stick frying pan over a high heat , add 1 tbsp of veg oil, pat the scallops dry and add to the hot pan, cook for 3-4 minutes tossing regularly and remove from the pan.

Place a good-sized handful of rocket onto two plates and divide the scallops between them, spoon over the salsa and enjoy with tortilla chips, sour cream and guacamole.