Scallop and Avocado Salad

Preparation info

  • Serves


    • Difficulty


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About


  • 16 scallops
  • 150 ml/¼ pint fish stock
  • 32 fresh basil leaves
  • 5 tomatoes
  • 1 head radicchio
  • 2 ripe avocadoes


    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, whisking all the time, then add the sherry vinegar. Half whip the cream and fold it into the sauce, season to taste with the sugar, salt and pepper.

    Finely shred the basil leaves, reserving 8 leaves whole for garnish. Blanch, skin and deseed the tomatoes. Cut 4 tomatoes into 5 mm/¼ inch dice, and cut the remaining tomatoes into fingers and put to one side for the garnish.