• Blinis
  • Salud Pulp Guacamole
  • Coquilles St. Jacques / scallops

Heat blinis if precooked or prepare blinis yourself. Carefully dry the scallops. Grill the scallops in a hot heated pan, or fry in a little olive oil until just cooked. Season with salt and pepper. Top each blini with Salud Pulp Guacamole. Discard the coral if desired and top the Salud Pulp Gacamole with the scallop. Decorate with a leaf of parsley or coriander.