Scallop and Guacamole Appetizer
Scallops are low in saturated fats, high in vitamin B12, and a good source of omega-3 fatty acids. You’ll want to eat this with a knife and fork to scoop up the scallops and guacamole together.
1 ripe avocado
2 Tbsp (30 mL) diced tomatoes
1 Tbsp (15 mL) diced green onions
1 pinch ground cumin
1 pinch chili powder
1 garlic clove, minced
1 tsp (5 mL) lime juice
Salt and pepper
1/4 English cucumber, seeded and julienned
Small handful cilantro leaves
2 Tbsp (30 mL) extra virgin olive oil
1 tsp (5 mL) butter
12 scallops, rinsed, patted dry and seasoned with salt and pepper
To make guacamole: In a bowl, mash avocado with a fork and stir in tomatoes, green onions, cumin, chili powder, garlic and lime juice; season to taste. Set aside.
To make garnish: In a small bowl, toss cucumber with cilantro. Set aside.
To cook scallops: Heat olive oil and butter in a medium pan over high heat. When butter melts, add scallops and cook until slightly browned, about two minutes per side. Divide guacamole among four appetizer plates. Place three scallops on each plate and top with cucumber and cilantro.
Serves four.
Per serving: 193 calories, 9 g protein,
15 g fat (2 g saturated fat), 8 g carbohydrates, 4 g fibre, 16 mg cholesterol, 83 mg sodium
Best Health Magazine, January/February 2012; Photo by John Cullen
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