Tested till perfect Scallop and Avocado Bruschetta

Scallop and Avocado Bruschetta

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By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe3 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 4 4large scallopscallops, (about 4 oz/125 g)
  • 1 tbsp 1tbspextra-virgin olive oil
  • 1-1/2 tsp 1-1/2tspchopped fresh coriander
  • 1 Pinch 1Pinchpepper
  • 1/2 1/2avocadoavocados, peeled
  • 2 tsp 2tsplime juice
  • 1 Pinch 1Pinchsalt
  • 4 slices 4slicesbaguettebaguettes, grilled
  • 1 1plum tomatoplum tomatoes, sliced
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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 Information Per serving: about

cal 163 pro 7g total fat 10g sat. fat 2g
carb 12g fibre 1g chol 9mg sodium 137mg

% RDI:

calcium 2 iron 6 vit A 3 vit C 8
folate 11
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