Mexican Scallops

Name: Mexican Scallops
Prep time: 30 min
Total time: 30 min
Ingredients: 1 dozen scallops, shucked and cleaned.; 150ml freshly-squeezed lemon or lime juice.; 50ml tequila.; ½ teaspoon chilli paste or ½ a fresh chilli, de-seeded.; ¼ small onion, preferably red.; 1 tablespoon coriander.; ½ avocado.; Salt and pepper, to taste.

SpotX Wild Foods Recipe from Grant Dixon
Prep:30 minutes Cook:0 minutes Difficulty:1

Ingrediants:

1 dozen scallops, shucked and cleaned.
150ml freshly-squeezed lemon or lime juice.
50ml tequila.
½ teaspoon chilli paste or ½ a fresh chilli, de-seeded.
¼ small onion, preferably red.
1 tablespoon coriander.
½ avocado.
Salt and pepper, to taste.

Directions:

Mash avocado with a fork.
Dice scallops, chillies and onion; place in a mixing bowl.
Add tequila, lime juice and salt and pepper to mixture.
Stir in well.
Place in refrigerator to marinate for 15-20 minutes maximum.
Place mixture in scallop shells, topping with mashed avocado.
Lightly splash with a little lime juice and sprinkle over coriander.
Serve immediately.

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Scallops
If there is one shellfish that has almost universal appeal it is scallops.
Scallop meat’s delicate but distinct taste lends it to a variety of dishes, and they are available throughout New Zealand from Stewart Island to North Cape.
Scallops are not hard to find. The season is August to February in most areas; although, this does vary from region to region so check with your local Ministry of Fisheries office (0800 4 RULES).

Scallops can be gathered from the shoreline in some harbours and after a decent blow they are occasionally found pushed up onto open-coast beaches. Individual catch limits vary from 20 to 50 according to the region they are gathered in, but universally they must measure 100mm across the shell. Anyone gathering scallops washed up on the shore must also adhere to daily bag limits.