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Obesity Discussion · 08-11-07, 04:56 AM

SCALLOP COCKTAIL WITH AVOCADO

Servings: 4
Prep time: 0:10:00
Bake/Cook time: 0:10:00

Calories: 263
Fat: 18 grams
Protein: 19 grams
Carbohydrates: 5 grams
Fiber: 1 grams
Net Carbs: 4 grams
4 cups lightly salted water
1 pound sea scallops
1 1/2 tablespoons lime juice (about 2 small limes)
1 tablespoon white wine vinegar
1 jalapeno pepper, finely chopped (about 1 tablespoon)
1 teaspoon chopped garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 avocado (preferably Haas), cut into 1/2-inch cubes
1/4 cup extra-virgin olive oil
2 tablespoons fresh cilantro, chopped
salt and freshly ground black pepper
1. Bring water to a boil. Add scallops; immediately remove
pot from heat and let stand 8 minutes. Remove scallops
with a slotted spoon and place in a medium bowl.
2. Combine scallops with lime juice, vinegar, jalapeno,
garlic, salt and pepper. Toss gently and refrigerate 1
hour for flavors to blend.
3. Just before serving, gently toss scallop mixture with
avocado cubes, olive oil and cilantro.
Unlike traditional ceviches (Spanish seafood cocktails) in the
acid from the sauce cooks the seafood, our version is made with
lightly poached scallops.

08-11-07, 04:56 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,815 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Scallop Cocktail with Avocado SCALLOP COCKTAIL WITH AVOCADO Servings: 4 Prep time: 0:10:00 Bake/Cook time: 0:10:00 Calories: 263 Fat: 18 grams Protein: 19 grams Carbohydrates: 5 grams Fiber: 1 grams Net Carbs: 4 grams 4 cups lightly salted water 1 pound sea scallops 1 1/2 tablespoons lime juice (about 2 small limes) 1 tablespoon white wine vinegar 1 jalapeno pepper, finely chopped (about 1 tablespoon) 1 teaspoon chopped garlic 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 avocado (preferably Haas), cut into 1/2-inch cubes 1/4 cup extra-virgin olive oil 2 tablespoons fresh cilantro, chopped salt and freshly ground black pepper 1. Bring water to a boil. Add scallops; immediately remove pot from heat and let stand 8 minutes. Remove scallops with a slotted spoon and place in a medium bowl. 2. Combine scallops with lime juice, vinegar, jalapeno, garlic, salt and pepper. Toss gently and refrigerate 1 hour for flavors to blend. 3. Just before serving, gently toss scallop mixture with avocado cubes, olive oil and cilantro. Unlike traditional ceviches (Spanish seafood cocktails) in the acid from the sauce cooks the seafood, our version is made with lightly poached scallops. Atkins - Scallop Cocktail with Avocado Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________