Serves 4
2 large cleaned scallops
8 slices ciabatta bread
¼ cup olive oil
8 thin slices prosciutto, finely diced
2 avocados, halved, stone removed
1 lemon, juiced
micro herbs, to serve
lemon wedges, to serve, optional
1 Preheat oven to 180°C. Line 2 baking trays with baking paper. Line a large plate with paper towel. Place scallops onto plate. Cover with paper towel and gently press to dry scallops.
2 The dried scallops will brown more successfully. Place bread onto tray. Brush both sides with olive oil, reserving 2 tsp for cooking scallops. Bake bread for 15-20 minutes or until crisp, dry and lightly golden.
3 Heat 1 tsp oil in a non-stick frying pan over medium heat. When hot add prosciutto and cook for 4 minutes or until crisp. Transfer to a plate lined with paper towel. Add half the scallops to the pan, adding more oil if required, and cook for 1 minute or until seared and golden. Turn over and cook for 30 seconds or until seared. Transfer to a plate. Cover to keep warm. Cook remaining scallops.
4 Place toast on a flat surface. Mash avocado and 2 tbsp lemon juice in a bowl. Season with salt and pepper. Spread avocado mash on toast. Top with scallops, prosciutto and micro herbs. Serve with lemon wedges, if desired.
