To be precise, this is a Hass Avocado. Originating in the US this is the most commonly grow variety. What is rather amazing is that all Hass Trees can be traced back to one "mother tree" which unfortunately died of root rot at the age of 76 in 2002.
Hass Avocados are easy to recognise with their bumpy skin. They start out firm and green and as they ripen the skin turns a purple-black colour - when they are ready to eat there should only be a slight softness to the touch.
The key to any recipe involving Avocado is timing. It has to quick or else the avocado will discolour. This dish combines avocado with the sweet clean taste of scallop which is cured in a mix of lime juice and fresh chilli. The recipe comes from Shared Plates by Sydney Chef, Jared Ingersoll and it finds a perfect match in those flat bread crackers.
150 grams fresh scallops, roe removed
1 Avocado, diced finely
1 small red chilli, to taste
1 lime, juiced
1 teaspoon sesame oil
freshly ground sea salt
This recipe is best made just before you want to serve it.
Prepare the chilli:
I used a bird's eye chilli. As I don't want too much heat I've left out the seeds and diced it very finely. Be careful in how much chilli you use as you don't want it to overpower the other ingredients, especially the delicate scallop.
Prepare the scallops:
The scallops I've used are these:
Western Australian scallops that are sold without the roe. They are softer and thinner than say, a Canadian Scallop but they have that beautiful intense white flesh.
Dice the scallops into small cubes and place into a cold bowl along with the chopped chilli. Add the lime juice, sesame oil, a splash of olive oil and a grinding of sea salt and then give the mixture a stir.
At this stage you can now cut the avocado into a small dice - cut them to the same size as you did the scallop.
Give it a final gentle stir through and tumble into a bowl to serve immediately.
It's a dish that is well balanced - creamy avocado meets zingy chilli and acidic lime, the scallops have slightly firmed adding a textural element and the sesame oil brings another nutty note into play. Every mouthful is a little different.
Weekend Herb Blogging is now organised from this site and for further information on this event, please check out the following posts:
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