The perfect Sunday morning summer brunch; this takes toast to the next level. Bacon dust really adds an interesting texture, look, and flavour to this dish – and it’ll leave you wondering why you don’t have bacon dust on everything. You can easily turn this into an entree by making smaller serves, or you could make miniature ones for a finger-food instant hit.
Bacon dust: Simply lay the bacon out flat on a baking tray, sprinkle ground coriander over the top of it and place into an oven on 180 °C until it’s starting to get a bit crisp and dried out. You don’t want it to burn but you definitely want it fairly dark. Once that’s done, remove it, and let it cool. Then break it up and chop it very finely with a knife until it resembles breadcrumbs (or you could use a food processor).
Avocado mash: Take the avocado, diced tomato, diced onion, one of the chilis diced, around 1/2 a bunch of coriander, and the lime juice – and simply crush it in a mortar and pestle, or mash it in a bowl with a fork until it’s turned into a chunky paste.
Scallops: Heat oil in a non-stick frying pan, and once hot, place scallops in, turning after around 30 seconds (once they have a tiny bit of colour). Cook for 30 seconds on the other side, then remove from the pan.
Assemble toasted sourdough bread, avocado mash, scallops, bacon dust, and garnish with coriander and finely sliced remaining red chili. A squeeze of fresh lime over the top works really well with this one too.
Mmmm, bacon dust.