Here’s a fantastic recipe from Derek the Chef showcasing delicious NZ Scallops cooked to perfection using Cocavo Turmeric & Lemon Oil & Cocavo Smokey Oil.


12 x scallops roe on (or off depending on choice)
2-3 rashers streaky smoked bacon
1 x Tsp coriander seeds toasted
2 x Med Avocado
1 x Tbsp Smoked Chipotle
¼ Red onion
1 x Tomato seeds removed
½ bunch Coriander leaves chopped
1 x Tbsp lime juice, plus cheeks to garnish
4 x slices sour dough or ciabatta bread toasted.
1 x Cup Panko Bread Crumbs
1 x cup Milk
1 x Egg
Sea salt and freshly ground black pepper to taste.
1. Preheat oven to 190°C and line a tray with baking paper. Lay bacon on tray and bake for 15-20 minutes until crisp and quite dry. Transfer to a paper towel-lined plate and allow to cool. Place bacon and coriander seeds in a small processor and process to a fine dust (alternatively, chop very finely)
2. Place the Chipotle seasoning along with the avocado, onion, tomato, coriander leaves and lime juice into a blender and pulse to combine or otherwise mash with a fork into a coarse paste.
3. Combine together and lightly whisk the egg into the milk, then dip scallops into this. Remove allow to drain a little then dust with seasoned Panko Crumb.
4. Heat Cocavo Coconut, Avocado Turmeric and Lemon Zest in a heavy based frypan over high heat. Season scallops, then cook for 30 seconds to 1 Minute on each side or until crumb is golden brown .
5. Spread avocado mixture on toast.
6. Top each with 3 scallops, then scatter with the bacon gravel mixture,
Serve with lime cheeks & coriander garnish
Chefs tip: – Chipotle May be replaced with fresh red chilli, seeds removed thinly sliced and diced. Alternatively, if you like hot try using Cocavo Chilli oil. To add extra Smoke flavour to the bacon brush with Cocavo Smokey Oil, its simply gorgeous.