Name: Marinated Scallops with Avocado and Tomatoes
Yield: Serves 4
Ingredients: Fresh dill sprigs to garnish (optional); 125 ml (4 fl oz) lemon juice, preferably freshly squeezed; Extra virgin olive oil; 500 g (1 lb) little scallops, preferably queens, thawed if frozen; Salt and black pepper; 8–10 fresh basil leaves, cut across into thin strips; 375 g (12 oz) tomatoes, skinned and cut across into thin slices; Lemon juice for sprinkling; 2 large avocados; Small bunch of fresh dill, chopped fairly finely

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

Queens, the small scallops, are the best to use for this delectable first course. They are meltingly tender, and it is really pointless to cook them. They are much nicer either marinated and eaten cold as here, or simply warmed in a sauce or soup.

In this simple summer dish the scallops are marinated with lemon juice and then served with chopped fresh dill and basil and a lemon vinaigrette, accompanied by sliced avocados and tomatoes. If you can’t find queens, use the larger scallop