Ingredients

• 1/4 baguette, thinly sliced
• 1/4 cup (60ml) extra virgin olive oil, plus extra to brush
• 12 large scallops, roe removed, cut into 1cm pieces
• 1/4 cup (60ml) tequila
• 1/4 cup (60ml) lime juice
• 1/2 red onion, finely chopped
• 1 tomato, seeds removed, roughly chopped
• 1 long red chilli, seeds removed, finely chopped
• 1 Lebanese cucumber, seeds removed, roughly chopped
• 1/2 bunch coriander, leaves roughly chopped

Method

1. Preheat the oven to 170°C. Brush the baguette slices with oil, then place on a baking tray and bake for 10-12 minutes until golden and crisp. Set aside to cool.

2. Meanwhile, place scallops in a bowl and cover with tequila and lime juice. Stand for 10 minutes – the acid in the lime juice will ‘cook’ the scallops. Drain, reserving 2 tablespoons liquid.
3. Place the scallops, reserved liquid, onion, tomato, chilli, cucumber, coriander and remaining 1/4 cup (60ml) olive oil in a bowl and gently toss to combine. Serve with the toasts.