Scallop-Avocado Appetizer Recipe -
Scallop-Avocado Appetizer Recipe
  • READY IN 25 mins

Scallop-Avocado Appetizer

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  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.
Kitchen-Friendly View
  • READY IN 25 mins


  • Copyright 2006 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

Reviews More Reviews

Most Helpful Positive Review
Aug 27, 2010

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.

Most Helpful Critical Review
Dec 31, 2006

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.

Nov 04, 2010

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!

Nov 30, 2006

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.

Apr 30, 2008

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.

Jul 02, 2014

Boy, am I glad I took the recommendation of other reviewers to cut back on the lime juice! I used only 3 tbsp (vs 6 in the recipe) but even at that, next time I'll use a max of 2 tbsp., maybe even less. I added some salt and I might consider a dash of sugar next time to take the edge off the lime juice. I did not use cilantro - I detest it. I served this on a bed of finely chopped lettuce.

Dec 07, 2013

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.


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  • Calories
  • 157 kcal
  • 8%
  • Carbohydrates
  • 8.8 g
  • 3%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 7.9 g
  • 12%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 14.2 g
  • 28%
  • Sodium
  • 229 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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