12scallopsrinsed, patted dry and seasoned with salt and pepper
Instructions
Guacamole
In a bowl, mash avocado with a fork and stir in tomatoes, green onions, cumin, chili powder, garlic and lime juice; season to taste. Set aside.
Garnish
In a small bowl, toss cucumber with cilantro. Set aside.
Scallops
Heat olive oil and butter in a medium pan over high heat. When butter melts, add scallops and cook until slightly browned, about two minutes per side. Divide guacamole among four appetizer plates. Place three scallops on each plate and top with cucumber and cilantro.
Recipe Notes
Per serving: 193 calories, 9 g protein, ’15 g fat (2 g saturated fat), 8 g carbohydrates, 4 g fibre, 16 mg cholesterol, 83 mg sodium