Sea Scallops with Guacamole Recipe

Name: Sea Scallops with Guacamole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 -ounce olive oil; 6 diver or jumbo sea scallops (10 to 20 count per pound), side muscle pulled off; Salt; Freshly ground black pepper; 2 pieces white toast; 1 California avocado, seeded and peeled; 1/2 tablespoon lime juice; 1/4 teaspoon crushed clove garlic; 1/2 -ounce finely chopped onion; 1 teaspoon chopped cilantro leaves; Splash hot red pepper sauce; Salt

Servings: persons

1 -ounce olive oil
6 diver or jumbo sea scallops (10 to 20 count per pound), side muscle pulled off
Salt
Freshly ground black pepper
2 pieces white toast
1 California avocado, seeded and peeled
1/2 tablespoon lime juice
1/4 teaspoon crushed clove garlic
1/2 -ounce finely chopped onion
1 teaspoon chopped cilantro leaves
Splash hot red pepper sauce
Salt

1
Heat olive oil in a nonstick pan, over moderate-high heat.
2
Season scallops with salt and pepper and cook for 1 1/2 minutes on each side or until golden brown.
3
Using a fork, coarsely mash avocado with lime and garlic.
4
Stir in onion, cilantro and hot red pepper sauce to blend.
5
Season with salt, to taste.
6
Cut crust off toasted bread and cut into 4 triangles.
7
Spoon 1 tablespoon of guacamole on top of each toast triangle.
8
Place scallop on top of guacamole.

227

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 -ounce olive oil, 6 diver or jumbo sea scallops (10 to 20 count per pound), side muscle pulled off, Salt, Freshly ground black pepper, and more.

Yes, Sea Scallops with Guacamole falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sea Scallops with Guacamole

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