SCALLOP-AVOCADO APPETIZER

Scallop-Avocado Appetizer image

Easy, elegant starter: One of the most popular appetizers I've ever served, this combo of low-calorie seafood and antioxidant-rich tomatoes, onions, avocado and cilantro looks and tastes great.

Provided by USA WEEKEND Jean Carper

Time 25m

Yield 6

Number Of Ingredients 9

Ingredients

1 pound dry-pack scallops (16-20 count)
1 cup chopped tomato
1 cup sliced green onions
1 avocado, cubed
1 cup chopped cilantro
6 tablespoons fresh lime juice
1 tablespoon olive oil
½ teaspoon hot pepper flakes, or to taste
¼ teaspoon salt, or to taste

Steps:

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.

Nutrition Facts : Calories 157.5 calories, Carbohydrate 8.8 g, Cholesterol 25 mg, Fat 7.9 g, Fiber 3.4 g, Protein 14.2 g, SaturatedFat 1.1 g, Sodium 229.3 mg, Sugar 1.8 g