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Bombay Avocado Scallops

Microwaverina's picture
Adapted from Sharp Microwave and Convection Cookbook.
Ingredients
  Avocados 4 , halved
  Scallops 500 Gram, halved
  Butter 2 Tablespoon
  Onion 1 , finely chopped
  Granny smith apple 1 , chopped
  Cumin 1⁄2 Teaspoon
  Coriander 1⁄2 Teaspoon
  Turmeric 1⁄2 Teaspoon
  Flour 1 Tablespoon
  Cream 1⁄2 Cup (8 tbs)
Directions

Remove flesh from avocado, leaving shell intact.
Either scoop out with a teaspoon or by making horizontal and vertical cuts in flesh, easing out with a round-bladed knife.
Mix halved scallops with the avocado flesh.
In a large jug, melt butter for 40 seconds on HIGH, add onion, apple, cumin, coriander and turmeric; mix well; cover and cook for 5 minutes on HIGH.
Add flour and cook, uncovered, a further 1 minute on HIGH.
Stir in cream, blend well.
Add the scallop and avocado mixture.
Cook for 3 minutes on MEDIUM.
Scoop mixture evenly back into the avocado shells.
Serve hot.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Microwaving
Ingredient: 
Vegetable
Interest: 
Party
Servings: 
4

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 661 Calories from Fat 336

% Daily Value*

Total Fat 39 g60.6%

Saturated Fat 9.5 g47.7%

Trans Fat 0 g

Cholesterol 59.4 mg19.8%

Sodium 273.1 mg11.4%

Total Carbohydrates 56 g18.6%

Dietary Fiber 16.3 g65.3%

Sugars 17.3 g

Protein 27 g54.5%

Vitamin A 13.2% Vitamin C 46.4%

Calcium 13.4% Iron 13.7%

*Based on a 2000 Calorie diet

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Bombay Avocado Scallops Recipe