Recipe 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."
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dry-pack scallops (16-20 count)
sliced green onions
fresh lime juice
hot pepper flakes, or to taste
salt, or to taste
As written, the proportions of the ingredients are off. But by fixing the proportions, this came out fabulous for me. Use the amount of scallops, tomato, avocado and olive oil that the recipe calls for. Use 1/2 of a small onion instead of green onions, 1/4 cup cilantro, juice of one lime (mine yielded almost 1/4 cup), 1/2 tsp salt. Of course, the amount of red pepper depends on personal taste. I used one small, fresh medium-heat chili pepper. My hubbie and I loved it.
Not sure if I would make it again or not but wasn't bad. I did not have tomotoes and Cilantro is not one of my favorite spices so I used some Salsa in place of. I also added some fresh Maine Shrimp.
This was delicious! I took mrs. kosmos advice and cut down on the amount of cilantro and lime juice. I used 1/4 cup cilantro and 3 tablespoons lime juice. I also cut back on the hot pepper flakes. Will definitely make again!
i really didn't like this. the cilantro was way too overpowering. i think a teaspoon of it would be plenty. the flavors just didn't blend well together.
My family loved this recipe. It is a great way to make scallops different. This goes great as a side "salad" with fish or a great lunch just by itself.
I made this exactly as written and it was excellent. My guests wanted more the next day and the recipe to take home. I will definitely make this again, but, my personal preference will be to cut back on the cilantro next time. I find cilantro to be a very strong flavor and it just overpowered the other flavors in my opinion.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 71
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