Ingredients
18 scallops, roe intact
1 cup sweet tomatoes, chopped
½ cup spring onions, chopped
1 avocado, cubed
1 tbsp coriander, chopped
2 tbsp lime juice
1 tbsp rice bran oil
½ tsp chilli flakes
30 ml SIDS RASPBERRY VINEGAR
Directions
In a small pan, boil water then add scallops and simmer for 1½ minutes - do not overcook or they become rubbery! Drain and refrigerate for 2 hours then cut into small bite-sized pieces. Combine all the ingredients and sprinkle with SIDS RASPBERRY VINEGAR
Serve in large cocktail glasses.
