This year’s Christmas brunch had something for everyone around our table. My Dad loves scallops (although he insists on taking the deliciously sweet roe off them to feed to the cat! Although I love my cat, the roe is the best part of the scallop as far as I’m concerned. I wouldn't part with it! ). Graeme and I are bacon fans, but I also need a spice or two in a dish. My Mum adores avocado.This dish combines all of these cravings and was washed down with a nice bottle of bubbles. The bacon and coriander combination is a real winner.

• 4 slices of bread of your choice, toasted
• 4-5 rashers of bacon
• 1 teaspoon coriander seeds
• 2 avocadoes
• 1 large ripe tomato, chopped
• ¼ red onion, finely diced
• Handful of coriander leaves
• Juice from 1 lime
• 20 scallops
• Knob of butter
• Good extra virgin olive oil

First make a bacon crumble. You do this by grilling or baking the bacon until it is quite dry and crispy. Leave to cool. Dry toast the coriander seeds in a pan until fragrant. Then put the bacon and coriander seeds into a blender or food processor and blend till combined and crumbly. Set aside.

Mash the avocadoes in a bowl. Add the diced red onion, lime juice and chopped tomato. Mix lightly then add the coriander leaves and season with salt and pepper.

Put a tablespoon of olive oil and a small knob of butter into a fry pan and heat until very hot. While the pan is heating, season the scallops lightly with salt and pepper and then add them to the hot pan. Sear on one side for a couple of minutes and then turn them over. Sear the second side. To serve, put a piece of toast onto each plate and spread on the avocado mix. When the scallops are done, place them on top and spoon the bacon crumble on and drizzle with a little olive oil.