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Scallop-Avocado Appetizer

By: USA WEEKEND Jean Carper  
"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."

Rating: This weblink has been rated 3 times with an average star rating of 3.0 Read Reviews (3)

Rate/Review | 62 people have saved this

Ready In:
25 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

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
  • 1/2 teaspoon hot pepper flakes, or to taste
  • 1/4 teaspoon salt, or to taste

Directions

  1. 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.

Footnotes

  • For more information from Jean Carper, go to www.Jeancarper.com.
  • Find more recipes, hints and tips from USA WEEKEND.
  • Copyright 2006 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 159 | Total Fat: 8.2g | Cholesterol: 25mg

 

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 31, 2006 by kk 
Not sure if I would make it again or not but wasn't bad. I did not have tomotoes and Cilantro... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 30, 2006 by PEARLIE5 
i really didn't like this. the cilantro was way too overpowering. i think a teaspoon of it... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 30, 2008 by CD 
My family loved this recipe. It is a great way to make scallops different. This goes great... MORE

 
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