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.

Best Health Magazine, January/February 2012; Photo by John Cullen

 

Scallop and Guacamole Appetizer
Scallop and Guacamole Appetizer
Servings
4servings
Servings
4servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
    Guacamole
    1. 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.
    Garnish
    1. In a small bowl, toss cucumber with cilantro. Set aside.
    Scallops
    1. 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.
    Recipe Notes

    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