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avocado & mango tower with grilled scallops: summer lovin’ my way

avocado and mango tower with grilled scallops 2

Summertime in London is a really odd thing. For one, you don’t pack your jackets away. And secondly, it’s actually colder than Sydney right now and they are in the midst of their winter. The third thing, and this happened yesterday, they announce there’s a heat wave when there is not. It’s 23 degrees, my English friends. 23 degrees.

But I will pucker my little lips together and I Shalt Not Whinge. In fact, I think I even embraced the London summer not so long ago, no?

So anyway, true to my embracement of this thing we so frivolously call “summer”, or maybe I’m just practicing the ancient art of mind over matter (think warm be warm), I’ve been playing with summery foods lately, borrowing inspiration from others and tweaking them to suit my own higgledy piggledy tastebuds.

One of my favourite borrowed recipes has been Sarah J. Gim’s lobster mango avocado tower, except hers is infinitely cleverer than mine because (a) she has lobster and (b) her tower creation coincided with the sham that is valentine’s day and so it is in the shape of a love heart! *awww* *puke* *awwwwwww*

I’ve also used scallops for mine because I do genuinely like scallops more than lobsters and besides to get fresh lobster in central London? Are you kidding me? I think I might have to go to Waitrose to find me a thrice frozen, two-week old little lobster, gazing forlornly at me from his frozen ice pit of a home, begging me to take him home. Uhhh, no, but thanks.

avocado and mango tower with grilled scallops

PS: avocado and mango again courtesy of Abel & Cole, delivering organic produce to one and all, and slowly, ever so slowly, turning me into an organic believer.

Avocado and mango tower with grilled scallops
1 large avocado, diced
1 mango, diced
Handful of scallops (really, the amount of scallops depends on the sturdiness of your tower)
Olive oil
Cracked pepper
  1. Dice the mango the push it to the bottom of a circular glass.
  2. Dice the avocado and add these on top. Squish it a little, but don’t pulverise the poor fruits.
  3. Flip the glass over on the serving plate, give it a tap so the mango and avocado come loose.
  4. I tried this a couple of times, and decided avocado was best on the bottom because it was sturdier. You can always test fate and try it the other way around.
  5. The tower should be sturdy-ish, I found a little refrigeration (an hour?) helps. Do not leave overnight as the avocado goes a lovely shade of brown.
  6. Lightly grill or panfry some scallops and carefully carefully place these on top of your tower.
  7. Dust with cracked pepper to taste.
  8. Serve immediately.
Makes 2 as a starter.
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August 17th, 2009 | Category: Eating In, Foodie, Recipes | 16 comments

16 comments to avocado & mango tower with grilled scallops: summer lovin’ my way

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