Scallop-Avocado Appetizer

  • Recipe By
  • Published Nov 18th
  • Ready In25m
  • Servings6
  • Calories157
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.

Scallop-Avocado Appetizer Ingredients

The following are the ingredients needed to make delicious Scallop-Avocado Appetizer for 6 servings:

  • 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
  • 1/2 teaspoon hot pepper flakes, or to taste
  • 1/4 teaspoon salt, or to taste

Scallop-Avocado Appetizer Cooking Instructions

  • Prep-
  • Cook-
  • Ready In25m

The following are the steps to cook Scallop-Avocado Appetizer easily:

  1. 1 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.

Notes

  • Copyright 2006 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

Nutrition Facts

Per Serving: 157 calories; 7.9 grams of fat; 8.8 grams of carbohydrates; 14.2 grams of protein; 25 milligrams of cholesterol; 229 milligrams of sodium.

  1. May 21st 2017

    My family absolutely love this recipe. I did not find the cilantro or lime juice too much. I actually used a full bunch of cilantro and 3 medium sized fresh squeezed limes. We love scallops ...

  2. Apr 24th 2017

    I loved this recipe??. I also cut the lime juice and cilantro back. AIso, I used shrimp instead of scallops! Everyone enjoyed it.

  3. Jul 2nd 2014

    Boy, am I glad I took the recommendation of other reviewers to cut back on the lime juice! I used only 3 tbsp (vs 6 in the recipe) but even at that, next time I'll use a max of 2 tbsp., may ...

  4. Dec 7th 2013

    I made this exactly as written and it was excellent. My guests wanted more the next day and the recipe to take home. I will definitely make this again, but, my personal preference will be to ...

  5. Nov 2nd 2010

    This was delicious! I took mrs. kosmos advice and cut down on the amount of cilantro and lime juice. I used 1/4 cup cilantro and 3 tablespoons lime juice. I also cut back on the hot pepper f ...

  6. Aug 26th 2010

    As written, the proportions of the ingredients are off. But by fixing the proportions, this came out fabulous for me. Use the amount of scallops, tomato, avocado and olive oil that the recip ...

  7. Apr 30th 2008

    My family loved this recipe. It is a great way to make scallops different. This goes great as a side "salad" with fish or a great lunch just by itself.

  8. Dec 31st 2006

    Not sure if I would make it again or not but wasn't bad. I did not have tomotoes and Cilantro is not one of my favorite spices so I used some Salsa in place of. I also added some fresh Maine ...

  9. Nov 30th 2006

    i really didn't like this. the cilantro was way too overpowering. i think a teaspoon of it would be plenty. the flavors just didn't blend well together.