Seared scallops with bacon dust and crushed avocado on toast

Ingredients

• 3 bacon rashers
• 1 teaspoon coriander seeds, toasted
• 2 long red chillies, seeds removed
• 2 avocados
• 1/4 red onion, finely chopped
• 1 tomato, seeds removed, chopped
• 1/2 bunch coriander, leaves chopped
• 1 tablespoon lime juice, plus wedges to serve
• 1 tablespoon olive oil
• 12 scallops without roe
• 4 slices sourdough bread, toasted
• Micro herbs or small coriander leaves, to serve

Description

• 1.

  Preheat oven to 190°C and line a tray with baking paper. Lay bacon on tray and bake for 15-20 minutes until crisp and quite dry. Transfer to a paper towel-lined plate and allow to cool. Place bacon and coriander seeds in a small processor and process to a fine dust (alternatively, chop very finely).

• 2.

  Thinly slice 1 chilli and set aside to garnish, then finely chop remaining chilli and place in a mortar or large bowl with avocado, onion, tomato, coriander leaves and lime juice. Mash with pestle or a fork until you have a coarse paste.

• 3.

  Heat oil in a pan over high heat. Season scallops, then cook for 30 seconds on each side or until just opaque. Spread avocado mixture on toast. Top each with 3 scallops, then scatter with the bacon dust, sliced chilli and herbs. Serve with lime wedges.