Scallop Tostadas
Photography Manja Wachsmuth.
Make the most of fresh scallops with these Mexican-inspired mouthfuls. Use prawns or fish if scallops aren’t available.
INGREDIENTS
12 large fat scallops
1 teaspoon each ground cumin and paprika
¼ teaspoon ground turmeric
1 tablespoon olive oil
salt and ground pepper
Topping
1 avocado, diced
3 tablespoons lime juice
2 medium tomatoes, diced
1 spring onion, diced
2 tablespoons chopped coriander
To serve
12 round blue corn taco chips
⅓ cup sour cream or thick plain yoghurt
lime wedges
METHOD
Topping: Mash the avocado with 2 tablespoons of the lime juice until smooth, then season with salt and pepper.
In a separate bowl, combine the tomatoes, spring onion and coriander with the remaining lime juice and season.
To cook: Heat a little olive oil in a sauté pan until very hot. Combine the spices, sprinkle over both sides of the scallops and season with salt and pepper.
Cook for about 1 minute each side depending on how large the scallops are.
To serve: Top the taco chips with mashed avocado, a dollop of sour cream and a scallop.
Top with more sour cream then spoon over the tomato salad and a grind of pepper.
Serve with lime wedges to squeeze over before eating. Makes 12.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.