Thursday, January 29, 2009

Bombay Avocado Scallops

Serves: 4


4 avocados, halved
1 pound (500 g) scallops, halved
2 tablespoons butter
1 onion, finely chopped
1 Granny Smith apple, chopped
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon turmeric
1 tablespoon flour
1/2 cup cream

Microwave Method:

1. Remove flesh from avocado, leaving shell intact. Either scoop out with a teaspoon or by making horizontal and vertical cuts in flesh, easing out with a round-bladed knife. Mix halved scallops with the avocado flesh.
2. In a large jug, melt butter for 40 seconds on HIGH, add onion, apple, cumin, coriander and turmeric; mix well; cover and cook for 5 minutes on HIGH.
3. Add flour and cook, uncovered, a further 1 minute on HIGH.
4. Stir in cream, blend well.
5. Add the scallop and avocado mixture.
6. Cook for 3 minutes on MEDIUM.
7. Scoop mixture evenly back into the avocado shells. Serve hot.

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