Scallop, avocado, aguachile verde

Make the Mexican aguachile by blending a bunch of coriander, the juice of a lime, a tbsp of mild jalapeño relish, a garlic clove, half a shallot and 10 ml fishsauce. together in a food processor,  it should be spicy, fresh, herbaceous and citric. If it’s too thick, loosen with a little water. Season with salt if the fish sauce hasn’t already added the necessary balance

Take the top of the thickest side of an avocado and carefully remove the stone. Peel and cut into thick round slices.

Wash and dry scallops and brush with olive oil. Roast in a dry pan, 1 min per side.

Serve as shown. Or like this:      

                                  

(Inspired by Nud Dudhia on Great Britisch Chefs)

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Pasta vongole

For 2 pers we need 500 gr vongole, 150 gr fresh pasta, parsley, a red chilipepper, 2 cloves of garlic and 120 ml white wine.

Wash the vongole. Finely cut the stems of the parsley and the garlic. Remove the seeds of the pepper and cut into matchsticks. Sweat garlic, parsley stems and pepper for 5 mins in some olive oil.

Boil the pasta till al dente.

Add the vongole to the garlic mix and add the white wine. Cover and boil for 4 mins.
Cut the parsley leaves.

Add the drained pasta and parsley leaves to the shells, stir and serve (with a glug of good quality olive oil).

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