Ingredients Jump to Instructions ↓

  1. 1 pound bay scallops

  2. 1/4 cup lime juice

  3. 2 tablespoons olive oil

  4. 1-1/2 teaspoons sugar

  5. 1 teaspoon grated lime peel

  6. 1/4 teaspoon salt

  7. 1/8 teaspoon pepper

  8. 1 green onion, sliced

  9. 2 tablespoons minced fresh cilantro

  10. 1 teaspoon minced fresh parsley

  11. 1 medium ripe avocado, peeled and sliced

  12. 1/2 cup julienned roasted sweet red pepper

  13. 1 medium tomato, chopped

  14. 6 lettuce leaves

  15. 1 medium tomato, sliced

Instructions Jump to Ingredients ↑

  1. In a large saucepan, bring 3 in. of water to a boil. Reduce heat. Add scallops; simmer, uncovered, for 1-2 minutes or until scallops are firm and opaque. Drain immediately and rinse with cold water. Drain again. In a large bowl, whisk the lime juice, oil, sugar, lime peel, salt and pepper. Stir in the green onion, cilantro and parsley. Dip avocado slices in lime juice mixture. Place on a plate; cover and refrigerate. Stir red peppers and scallops into lime juice mixture; cover and refrigerate for 1 hour or until chilled. Just before serving, stir in chopped tomato. Serve on lettuce leaf-lined individual plates with tomato and avocado slices. Yield: 4 servings.


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