Scallop and Avocado Bruschetta
38 people added this to their Recipe Box
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 163 |
| pro | 7 g |
| total fat | 10 g |
| sat. fat | 2 g |
| carb | 12 g |
| fibre | 1 g |
| chol | 9 mg |
| sodium | 137 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 6 |
| vit A | 3 |
| vit C | 8 |
| folate | 11 |
- Portion size: 4
Ingredients
- 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
Preparation
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.
Source : © CanadianLiving.com
