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  • 6servings
  • 157calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, B6, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 pound dry-pack scallops (16-20 count)

  2. 1 cup chopped tomato

  3. 1 cup sliced green onions

  4. 1 avocado, cubed

  5. 1 cup chopped cilantro

  6. 6 tablespoons fresh lime juice

  7. 1 tablespoon olive oil

  8. 1/2 teaspoon hot pepper flakes, or to taste

  9. 1/4 teaspoon salt, or to taste

Instructions Jump to Ingredients ↑

  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.

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