Avocado Prawn & Scallop Salad


  • ¼ bunch watercress
  • 12 cooked prawns, peeled, deveined
  • 1 mango peeled, chopped
  • 1 avocado chopped
  • 1 tbs olive oil
  • 12 scallops, without roe
  • salt and pepper, juice from 1 lime


– Place sesame seeds in large fry pan over medium heat, cook stirring occasionally for 2 mins. Remove and set aside.

– Divide the watercress, prawns, mango and avocado among serving dishes

– Heat the olive oil in the frying pan over a high heat. Cook the scallops or about 1 minute each side or until golden and cooked through. Remove from the pan. Season the scallops with salt and pepper. Divide among the salads and drizzle with the lime juice and scatter over the sesame seeds

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