the wine to go with it!!
A cuvée de l’Archer from Laurence and Philippe Greiner.
If you’re in Nantes, this organic winemaker has a stand at the gastronomy fair in November at La Beaujoire.
Scallop and avocado tortilla
You followed my advice and made tortilla dough for two meals. At lunch today, you ate them with chicken. This evening, you fill them with scallops (or queen scallops) and avocado.
If you didn’t make tortillas at the last meal, here’s the dough recipe again. It’ll make 6 tortillas. If you want fewer, I’ll let you do your own sums ^^.
Don’t make the tortillas ahead; put the rest of the dough in the fridge and make them at the last moment. They harden quickly.
Seasons & months
Preparation
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Step 1
At least an hour before making your tortillas, prepare the dough.
Mix the flour, the salt, the sugar, the soft butter cut into pieces and the water.
Form a ball with your dough and chill it.
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Step 2
Flour your work surface.
Cut your dough into 6 portions.
Roll the dough out thinly, making sure there’s flour above and below the piece (so it doesn’t stick to the rolling pin or the work surface, which would tear the dough).
Cook them either on a plancha at 210 °C or in a frying pan for one or two minutes on each side. When the dough starts to puff up and turn a nice colour, it’s cooked.
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Step 3
While the tortillas cook, melt some butter in a small pan.
Add the scallops (or queen scallops). Season with salt and pepper and cook for 2 or 3 minutes, turning them halfway through.
Peel the avocado and cut it into small pieces or mash it. Squeeze the lime juice and pour it over the avocado.
Arrange the avocado and the scallops on the tortillas
Recipe photos
Nutritional values
per serving
Recipe for 1 person
Calories
1 161
kcal
Protein
38,4
grams
Carbohydrates
148,3
grams
Fat
43,8
grams
Fibre
6
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
