Edmund Smith
Executive Chef/Owner
Ascots Restaurant
Rested on a crostino with avocado citrus spread; topped with a jalapeño, cherry tomato, red onion and parsley salsa.
Sliced bread for crostino “bite size”.
Avocado finely chopped mixed with a little lemon juice and seasoned to taste.
Salsa: in a bowl mix chopped jalapeño, cherry tomato, red onions and parsley with a little extra virgin olive oil and seasoning.
In a very hot pan sear the scallops for 1½ minutes each side.
Top crostino with scallop and serve.
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