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
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1 avocado ripe
- 2 tbsp tomatoes diced
- 1 tbsp green onions diced
- 1 pinch ground cumin
- 1 pinch chili powder
- 1 garlic clove minced
- 1 tsp lime juice
- Salt and pepper
- 1/4 English cucumber seeded and julienned
- Small handful cilantro leaves
- 2 tbsp extra virgin olive oil
- 1 tsp butter
- 12 scallops rinsed, patted dry and seasoned with salt and pepper
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
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.
Garnish
- In a small bowl, toss cucumber with cilantro. Set aside.
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.
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
