After our beautiful stay in Italy, we drove through Slovenia to get through to Croatia. We stopped in Pula for a night and I was so glad as this is where I eat the best pizza of my life in a little backyard restaurant.
We ate homemade bread with homemade cevapi and homemade wine. And then finished it off with some homemade rakia - let just say that when I got back to the hotel I don't remember anything and I woke up the next morning with all my clothes still on laying on top of the bed (which I hadn't even gotten into).
We were meant to put the car on the ferry and catch it all the way down to Dubrovnik, but we missed the ferry so we had to drive. But it was well worth the wait - the sea was crystal clear and our hotel (the Radisson Blu) was AMAZING. We had dinner one night in their wonderful seafood restaurant - where they bring out their 'catches of the day' on ice and you get to choose your fish for dinner.
Here is: Scallop Ceviche with Avocado Salad (to serve 4)
500g scallops
4 avocados
1 bunch of spring onions
3 ripe tomatoes
2 lemons
2 limes
1/4 olive oil
1 teaspoon palm sugar
salad greens
salt and pepper
Clean and trim the scallops, removing any roe. Cut each scallop horizontally into three or four fine slices. Arrange on a platter in a single layer.
For the dressing slice two spring onions very finely. Combine the lime juice, lemon juice, sugar, salt and oil and stir until the sugar dissolves. Add the spring onions. Cover the scallops with half the dressing and refrigerate for 15 minutes.
Dice the avocado, season with salt and pepper and then form a disc of avocado on a plate by using an egg ring - repeat 3 times, once on each plate. Dice the tomatoes and then season with half of the remaining dressing. Use the egg ring to form a disc of tomato on top of the avocado. Dice the spring onions and then use the egg ring to form a thin layer on top of the tomato.
Finally remove the scallops from the fridge and layer on top of the spring onions. Top the stack with some salad greens and then drizzle the remaining dressing over the plate.
We ate homemade bread with homemade cevapi and homemade wine. And then finished it off with some homemade rakia - let just say that when I got back to the hotel I don't remember anything and I woke up the next morning with all my clothes still on laying on top of the bed (which I hadn't even gotten into).
We were meant to put the car on the ferry and catch it all the way down to Dubrovnik, but we missed the ferry so we had to drive. But it was well worth the wait - the sea was crystal clear and our hotel (the Radisson Blu) was AMAZING. We had dinner one night in their wonderful seafood restaurant - where they bring out their 'catches of the day' on ice and you get to choose your fish for dinner.
Phillip had an awesome scallop ceviche starter - and it reminded me a little of the dish that Andy made when we were auditioning for Masterchef. So I thought that I would give it a go!
Here is: Scallop Ceviche with Avocado Salad (to serve 4)
500g scallops
4 avocados
1 bunch of spring onions
3 ripe tomatoes
2 lemons
2 limes
1/4 olive oil
1 teaspoon palm sugar
salad greens
salt and pepper
Clean and trim the scallops, removing any roe. Cut each scallop horizontally into three or four fine slices. Arrange on a platter in a single layer.
For the dressing slice two spring onions very finely. Combine the lime juice, lemon juice, sugar, salt and oil and stir until the sugar dissolves. Add the spring onions. Cover the scallops with half the dressing and refrigerate for 15 minutes.
Dice the avocado, season with salt and pepper and then form a disc of avocado on a plate by using an egg ring - repeat 3 times, once on each plate. Dice the tomatoes and then season with half of the remaining dressing. Use the egg ring to form a disc of tomato on top of the avocado. Dice the spring onions and then use the egg ring to form a thin layer on top of the tomato.
Finally remove the scallops from the fridge and layer on top of the spring onions. Top the stack with some salad greens and then drizzle the remaining dressing over the plate.
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