Shrimp and Scallop Salad in Avocado Cups
Inspired by a recipe from Jamie Kennedy, chef at the JK ROM restaurant in Toronto's Royal Ontario Museum, these individual salad cups make a fresh start to an elegant dinner. Garnish each serving with coriander leaves.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 202 |
| pro | 9 g |
| total fat | 16 g |
| sat. fat | 3 g |
| carb | 9 g |
| fibre | 3 g |
| chol | 37 mg |
| sodium | 65 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 11% |
| vit A | 9% |
| vit C | 22% |
| folate | 30% |
-
8 oz (250 g) shrimp
4 oz (125 g) sea scallops or bay scallops
4 avocados
1/4 cup (50 mL) each diced red onion, tomato and (unpeeled) cucumber
Half jalapeño_pepper, seeded and minced
2 tbsp (25 mL) chopped fresh coriander or parsley
1/2 tsp (2 mL) grated lime rind
2 tbsp (25 mL) lime juice
Preparation:
In saucepan of simmering water, cook shrimp and scallops for 3 minutes or until shrimp are pink and scallops are opaque. Drain and chill under cold running water; drain again. Peel and devein shrimp. Cube sea scallops; do not cube bay scallops, if using. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
Cut avocados in half lengthwise; remove each pit and scoop out flesh to leave thin wall. Set shells aside. Chop flesh and place in large bowl.
Add shrimp, scallops, onion, tomato, cucumber, jalapeño pepper, coriander and lime rind and juice; toss gently to combine. Divide among avocado shells, mounding attractively.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »