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Scallop Avocado Salad

southern.chef's picture
Sallop avocado salad is a lovely seafood salad. Prepared with vegetables and herbed with basil, the scallop avocado salad also has walnuts in it for an added crunch. Chilled and tossed to serve, this makes a great accompaniment for meals.
Ingredients
  Fresh scallops 1 Pound
  Tomato 1 , chopped
  Chopped green onions 1⁄4 Cup (4 tbs)
  Olive oil 1⁄2 Cup (8 tbs)
  White wine vinegar 3 Tablespoon
  Chopped fresh basil leaves/4 teaspoon dried whole basil 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  White pepper 1⁄8 Teaspoon
  Avocados 2
  Chopped walnuts 1⁄4 Cup (4 tbs), lightly toasted
  Lettuce leaves 4
Directions

Place scallops in boiling water to cover; reduce heat and simmer 4 minutes.
Drain.
Combine scallops, tomato, and green onions in a bowl.
Combine oil, vinegar, basil, salt, and pepper in ajar.
Cover tightly, and shake vigorously.
Pour over scallop mixture.
Cover and chill at least 8 hours.
Peel and dice avocado just before serving.
Toss avocado and walnuts with scallop mixture, and spoon over lettuce leaves.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Seafood

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