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Scallop-Avocado Appetizer Recipe

Recipe by: 106a802496d678ba

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In25 m
  • 1In 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.
Ingredients
  • 6 servings
  • 157 cals
  • 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
  • 1/2 teaspoon hot pepper flakes, or to taste
  • 1/4 teaspoon salt, or to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    157
    8%
  • Fat:
    7.9
    12%
  • Carbs:
    8.8
    3%
  • Protein:
    14.2
    28%
  • Cholesterol:
    25
    8%

Based on a 2,000 calorie diet

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