Scallops in avocado vinaigrette by Magefesa USA



  • 6 Scallops
  • 1 Small red onion
  • 1 Small avocado
  • 1 Aji limo
  • 1 Garlic cloves
  • 4 Cherry tomatoes
  • 3 Limes
  • Coriander
  • Mild olive oil
  • Thick marine salt
  • Black pepper


If we buy fresh scallops, clean them well and remove the muscle or central cylinder, the orange eggs and keep. Mash half garlic clove along with the coriander and salt until we get fine homogeneous paste. Add a couple of tablespoons of olive oil and stir well. Spice the muscle of scallops with the paste for a few minutes. Chop the onion and aji limo to taste; dice the avocado and tomatoes finely and keep in a bowl.
Heat a bit olive oil over medium heat in a MAGEFESA Delicia skillet. When hot, brown the scallops for two minutes on one side turn over, let them brown for one more minute and remove. Sauté the eggs in the same pan for a few seconds, remove, chop into cubes and add to a bowl. Season the whole with the juice of limes. Serve the scallops set on their shells and covered with the vinaigrette.


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