A harmony of flame-kissed seafood, creamy avocado, and vibrant tomato salsa crowned with pearls of the sea.
Succulent river prawns and sweet Hokkaido scallops are delicately grilled to perfection, their natural sweetness complemented by a refreshing tomato salsa and creamy avocado dip. A touch of briny salmon roe adds a burst of ocean flavor and luxurious texture, creating a vibrant harmony of land and sea on the plate.
Ingredients
(Serves 2)
Seafood
2 large river prawns, cleaned and deveined, shells kept on for grilling
4 Hokkaido scallops, fresh or thawed, patted dry
1 tbsp olive oil
1 tsp lime juice
Salt and freshly ground pepper
Avocado Dip
1 ripe avocado
1 tbsp lime juice
1 tbsp extra-virgin olive oil
1 tsp PB Farm Organic Rice Brown Vinegar (or mild rice vinegar)
½ tsp tamari or light soy sauce
Pinch of salt and white pepper
Tomato Salsa
1 medium tomato, finely diced (peeled and deseeded for finesse)
1 tbsp red onion or shallot, finely chopped (omit for Jay version)
1 tsp fresh cilantro or basil, finely chopped
½ tsp chopped chili (optional, finely minced)
1 tsp lime juice
1 tsp olive oil
Pinch of salt
Garnish
1 tbsp salmon roe (ikura)
Microgreens, baby basil, or edible flowers
Lime wedges for serving
Preparation
Prepare the Avocado Dip
Scoop avocado flesh into a bowl.
Add lime juice, olive oil, rice vinegar, and tamari.
Mash or blend until smooth and creamy.
Season with salt and white pepper. Chill until serving.
Make the Tomato Salsa
In a small bowl, combine diced tomato, onion (if using), chili, herbs, lime juice, olive oil, and salt.
Mix gently and let sit 10–15 minutes for flavors to meld.
Grill the Seafood
Preheat a grill pan or outdoor grill over medium-high heat.
Brush prawns and scallops lightly with olive oil and season with salt, pepper, and a splash of lime juice.
Grill prawns shell-side down first for about 2–3 minutes per side until the shells turn bright orange and meat opaque.
Sear scallops 1–1½ minutes per side — they should be golden on the surface and tender inside.
Let rest briefly before plating.
Plating & Presentation
Spoon a swirl of avocado dip on one side of each plate.
Place one prawn and two scallops artistically beside it.
Add a small quenelle or spoonful of tomato salsa.
Top scallops with a few salmon roe pearls for a touch of luxury.
Garnish with microgreens or edible flowers, and a lime wedge on the side.
(Optional: drizzle a few drops of olive oil or citrus dressing for shine.)
Chef’s Notes
For a smoky flavor, grill over charcoal or use a blowtorch to lightly caramelize scallop edges.
You can replace salmon roe with trout roe or omit for vegetarian service.
Serve immediately while seafood is warm and accompaniments are chilled — for contrast in temperature and texture.
Wine Pairing Suggestions
🍷 PB Khao Yai Reserve Chenin Blanc (Thailand)
Fresh tropical fruit, citrus blossom, and subtle minerality highlight the natural sweetness of the prawns and scallops.
The gentle acidity cuts through the avocado’s creaminess, while the faint floral notes echo the tomato salsa’s brightness — a graceful, local harmony of freshness and finesse.
🍷 Chablis (France) – 100% Chardonnay
Crisp, linear, and flinty — the pure expression of Chablis sharpens the edges of this delicate seafood dish.
Its stony minerality and lemon zest tones contrast beautifully with the rich avocado and amplify the oceanic hint of salmon roe.
🍷 Albariño (Spain – Rías Baixas)
Juicy and aromatic with stone fruit and saline lift, Albariño mirrors the sea breeze in every sip.
Its vibrant acidity and gentle peach notes embrace the scallops’ sweetness and the prawn’s charred edges, balancing perfectly with the salsa’s tang.
🍷 Vermentino (Italy – Sardinia or Liguria)
Zesty citrus, Mediterranean herbs, and a subtle almond finish make Vermentino a bright, savory partner.
It harmonizes with the lime and herbs in the salsa while refreshing the palate after the buttery seafood and avocado — a sunny coastal pairing.
🍷 Grüner Veltliner (Austria – Wachau or Kamptal)
Lively, peppery, and slightly nutty, Grüner offers crisp green apple and citrus zest.
Its spiciness lifts the dish’s herbal and citrus components, while the dry minerality underscores the scallop’s delicate sweetness and the roe’s brininess — elegant and structured.