Scallop and Avocado Salad

Name: Scallop and Avocado Salad
Yield: Serves 4-8
Ingredients: 2 ripe avocadoes; 2 egg yolks; 5 tomatoes; 1 head radicchio; 32 fresh basil leaves; 32 fresh basil leaves; 16 scallops; 150 ml/¼ pint fish stock; Salt and freshly ground white pepper; Salt and freshly ground white pepper; 150 ml/¼ pint double cream; Pinch of sugar; 75 ml/3 fl oz salad oil; 50 ml/2 fl oz sherry vinegar; ½ dessertsp Dijon mustard; 25 ml/1 fl oz walnut oil

Preparation info

Serves
4-8

Difficulty
Easy

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

Ingredients

16 scallops
150 ml/¼ pint fish stock
32<

Pescatarian
Gluten-free

Method

Shell, trim and wash the scallops. Remove the roes but leave them whole, and cut all of the white meat across into 3. Poach the scallops in the fish stock for about 10 seconds, drain and leave to cool, covered. When cool, cut half of the roes into 3 and put the others to one side.

To make the sauce, mix the egg yolks and the mustard together. Gradually add the 2 oils, w