Name: Scallop-Avocado Appetizer recipe
Ingredients: 1 pound dry-pack scallops (16-20 count);1 cup chopped tomato;1 cup sliced green onions;1 avocado, cubed;1 cup chopped cilantro;6 tablespoons fresh lime juice;1 tablespoon olive oil;½ teaspoon hot pepper flakes, or to taste;¼ teaspoon salt, or to taste

All Recipes Seafood Shellfish Scallops

Ingredients

1 pound dry-pack scallops (16-20 count) 1 cup chopped tomato 1 cup sliced green onions 1 avocado, cubed 1 cup chopped cilantro 6 tablespoons fresh lime juice 1 tablespoon olive oil ½ teaspoon hot pepper flakes, or to taste ¼ teaspoon salt, or to taste

Nutrition Info

157.5 calories carbohydrate: 8.8 g cholesterol: 25 mg fat: 7.9 g fiber: 3.4 g protein: 14.2 g saturatedFat: 1.1 g servingSize: - sodium: 229.3 mg sugar: 1.8 g transFat: : - unsaturatedFat: : -

Directions

In a small pan, bring 4 cups of water to a boil. Add scallops, reduce heat and simmer 1 1/2 minutes -- do not overcook. Drain and refrigerate for 2 hours. Cut into small (1-inch) pieces. Combine all ingredients. Serve in cocktail glasses.

Recipe Yield

6 servings

Recipe Note

Easy, elegant starter: One of the most popular appetizers I've ever served, this combo of low-calorie seafood and antioxidant-rich tomatoes, onions, avocado and cilantro looks and tastes great.

Alternatives to this recipe

Scallop-Avocado Appetizer