Scallop and Avocado Bruschetta

[migration] empty title 43 Author: Canadian Living Credits: [migration] empty title 43

  • Portion size 4 servings

Ingredients

  • 4 scallop (about 4 oz/125 g)
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoon chopped fresh coriander
  • 1 pinch pepper
  • 1/2 avocado peeled
  • 2 teaspoons lime juice
  • 1 pinch salt
  • 4 slices baguette grilled
  • 1 plum tomato sliced

Method

Cut scallops in half horizontally. In bowl, stir together oil, coriander and half of the pepper; add scallops, turning to coat. Transfer to greased grill over medium-high heat; cover and cook, turning once, for 3 minutes or just until slightly firm and opaque. Let cool slightly.

In bowl, coarsely mash avocado with juice, salt and remaining pepper; spread over bread. Top with tomato and scallop slices.

 

Nutritional facts <b>Per serving:</b> about

  • Sodium 137 mg
  • Protein 7 g
  • Calories 163.0
  • Total fat 10 g
  • Cholesterol 9 mg
  • Saturated fat 2 g
  • Total carbohydrate 12 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Scallop and Avocado Bruschetta