2 tbsp extra-virgin olive oil
1 tomato, diced
½ avocado, diced
1 handful micro herbs (optional)
1 tbsp coriander leaves finely chopped
Tabasco sauce (optional)
1 shallot, finely chopped
2 limes, juiced
1 tsp palm sugar or light soft brown sugar
½ tsp sea salt
1 tsp olive oil
- Mix the marinade ingredients together in a small bowl. Use a sharp knife to slice the scallops finely and add them to the marinade.
- Cover and leave for 15 minutes to cure. Arrange the scallop slices on two plates. Stir the extra-virgin olive oil into the marinade.
- Top the scallops with a scatter of tomato, avocado, micro herbs and coriander. Drizzle with a little more marinade. Serve. Add a few drops of Tabasco if you like.