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Broken Earth Winery



Seared Scallops with Bacon Dust and Crushed Avocado on Toast

Prep: 15 m Cook: 35 m Servings: 4

Broken Earth Limited Release Vermentino


12 scallops without roe
3 bacon rashers
1 teaspoon coriander seeds, toasted
2 long red chilies, seeds removed
2 avocados
¼ red onion, finely chopped
1 tomato, seeds removed, chopped
½ bunch coriander, leaves chopped
1 tablespoon lime juice, plus wedges to serve
1 tablespoon olive oil
4 slices sourdough bread, toasted
Micro herbs or small coriander leaves, to serve


1.   Preheat oven to 375°F 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 chili and set aside to garnish, then finely chop remaining chili 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 chili and herbs. Serve with lime wedge