Crushed Avocados and Prawn Salad
Especially rich when avocados are ripe in season.
16 shelled scallops
2 Tbs olive oil
75mL malt vinegar
Salt and freshly ground black pepper
Try a sherry vinegar.
Pat dry and season the scallops. Heat the oil in a large frying pan, then sit the scallops in the pan. Turn them after 2 minutes, when they should have taken on a gentle brown colour. Give them another minute, then add half the butter. Let it melt and, as it does, use it to baste the scallops; you will need to gently tilt the pan.
The butter will quickly turn a nutty brown, and at this point pour over 50ml of the vinegar. Cook for another 30 seconds, then lift the scallops out. Turn up the heat, add the remaining butter and vinegar and allow to bubble, stirring all the time, to reduce to a lovely sauce. Pour over the scallops and serve with a grinding of pepper over the top.
Credits: The Vinegar Cupboard by Angela Clutton is published by Absolute Press ($36.99) Out now!