Scallops were designed to be the perfect party-food ingredient — they are just the right size and shape to pop in the mouth in one bite. More importantly though, they are the princess of the sea and very little has to be done to them to appreciate their flavour. This is a cool way to add a bit of Mexican spice to your next party — if you don't have tortillas to use as the base you can just use a baguette sliced thinly and toasted in the oven until golden.

Makes: 24

Ingredients:

3 flour tortillas
olive oil
2 avocados
80 g (2 3/4 oz) sour cream
juice of 4 limes
Tabasco sauce

24 sea scallops

Salsa fresco
2 roma (plum) tomatoes
1/4 red onion, finely chopped
80 ml (2 1/2 fl oz/1/3 cup) extra virgin olive oil

1 handful of coriander (cilantro) leaves, finely chopped

Method:

1. Preheat the oven to 160°C (315°F/Gas 2–3).
2. Cut the tortillas into 4 cm (11/2 inch) round shapes or similar-sized wedges and place on baking tray. Drizzle with a
little olive oil and sea salt, bake in the oven for 8–10 minutes or until crisp
and golden.
3. Preheat a barbecue grill to medium–high.
4. Cut the avocados into halves, remove the stones and cook flesh-side down for 2–3 minutes, remove from the skin and
blend with the sour cream in a food processor.
5. Add the juice of 1 lime and season with salt, pepper and a dash of Tabasco sauce.
6. To make the salsa, core the tomatoes, cut them into quarters and deseed. Using a sharp knife, finely dice the flesh and mix with the onion, oil, coriander and the remaining lime juice. Season with salt and pepper. Increase the barbecue heat
to high.
7. Lightly sear the scallops on a lightly oiled hotplate.

8. To construct, place a teaspoon of avocado mix on the tortilla then a scallop and finally the salsa.

Recipe and image from My Party by Pete Evans, published by Murdoch Books RRP $49.95