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Pan-Seared Hokkaido Scallops with Caviar on Avocado Salad

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It’s healthy, it’s appetizing, and it’s bursting with flavours with each bite into the Scallop and Caviar combination! Infused with the nutty flavour from Camelina Oil, the Seafood Appetizer and Avocado Salad make a perfect marriage that keeps the palates clamouring for more. Not only you can cook with the all-purpose gourmet oil, it makes great dressing for your salad too!

hokkaido scallops on wooden sushi tray
Daiso Wooden Sushi Tray
Send your spoon to the bottom of the appetizer and dig into the Creamy Camelina Oil Salad comprising of Avocado and Tomato cubes in mayonnaise.

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Typhoon Tasting Platter Food
A simple drizzle of the 100% pure Camelina Oil not only works wonders to sharpen every distinguished flavour, but it also gives you Omega-9 and plant sterols, making it the healthiest culinary oil available in the market. Shall we put on our apron now and start making the Pan-Seared Hokkaido Scallops with Caviar on Avocado Salad? Don’t go yet, cause we are rewarding 2 of our followers with bottles of LABO Camelina Oil!

Ingredients:
4 Hokkaido Scallops
2 tsp Caviar
1 large Avocado
1 medium Tomato
½ tsp Salt
2 tbsp Japanese Mayonnaise
1 tsp Lemon Juice
1 tbsp Camelina Oil for salad
2 tbsp Camelina for pan frying
Ground Black Pepper to taste

Method:
    labo camelina oil hokkaido scallops recipe
  • Rinse scallops and pat dry. Season with salt. Heat oil and pan fry scallops till golden brown. Do the same for the other side. When cooked, remove and set aside.
  • making avocado salad
  • Dispose seed from avocado and remove the fruit from the skin using a tablespoon to scoop it out. Mash about ¼ of the avocado and dice the rest. Mix avocado with lemon juice.
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  • Rinse tomato and dice. Mix with avocado in a bowl. Add mayonnaise, black pepper, and Camelina Oil. Mix well.
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  • Divide avocado salad equally into serving plates.
  • ntuc hokkaido scallops cold storage caviar recipe
  • Place scallop on salad and top with caviar.
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  • Serve your Tangy Pan-Seared Hokkaido Scallops with Caviar on Avocado Salad chilled.
Thanks to Lifestream Group, followers of Luxury Haven can get 15% off by keying in the code: LXYHVN15 for your first bottle of LABO Camelina Oil! For purchase of 2 or more, Lifestream offers attractive introductory bulk purchase offers, while stocks last. (You do not have to key in code for orders of 2 and above!) Call +65 6535 7333 if you encounter any issues. * Promo code valid till 30 Nov 2017.

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Check out how to make these Healthy Mini Chicken Burgers, Perfect Party Appetizers using Camelina Oil too!

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* This is a sponsored post by Lifestream Group. The author only recommends products or services she uses personally which she believes to be beneficial for her readers. Views and opinions expressed in this blog are purely by the author.

26 comments:

  1. Ohhh, I am not really a fan of scallops, but this looks YUMMY!!! - http://www.domesticgeekgirl.com

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  2. Another lovely recipe with LABO Camelina Oil. We are salivating already! Thanks for sharing, Shirley.

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  3. Oh my! This is so luxurious and lovely! I am drooling.

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  4. I love scallops!!! I must try this recipe :-)

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  5. Shirley, your salad looks amazing!

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  6. This is a so elegant food my dear.
    Thank you
    kisses

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  7. Hello Shirley
    It looks so delicious!
    Thanks for the recipe!
    Enjoy your weeked!
    http://helenamybeauty.over-blog.com/2017/11/comment-avoir-de-beaux-ongles-how-to-have-beautiful-nails.html

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  8. This looks like such a delicious combination of flavors! I wish I could have some now :)

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  9. I love, love scallops and this presentation looks amazing!

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  10. ;D

    Hummm! Fiquei com vontade!

    Ótima segunda!

    Beijo! ^^

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  11. This salad sounds delicious! I love avocado!
    And such lovely displaying!
    XO
    S
    https://s-fashion-avenue.blogspot.it

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  12. Looks very interesting. Thanks a lot for sharing and have a nice day)

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  13. As usual interesting post! Thanks a lot for sharing)

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  14. Very appetizing! You are sending me drooling.....

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  15. que delicias, me encantaria comer, y ahora aqui es la hora de comer

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  16. Love the combination - this looks really yummy, Shirley! ^.^

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