Scallop-Avocado Appetizer

9 ingredients
1 steps

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

Directions

  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.

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