Scallop Avocado Salad
|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)|
|White pepper||1⁄8 Teaspoon|
|Chopped walnuts||1⁄4 Cup (4 tbs), lightly toasted|
Place scallops in boiling water to cover; reduce heat and simmer 4 minutes.
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.
Serving size: Complete recipe
Calories 2508 Calories from Fat 1869
% Daily Value*
Total Fat 214 g329.6%
Saturated Fat 27.5 g137.6%
Trans Fat 0 g
Cholesterol 149.7 mg49.9%
Sodium 1269.7 mg52.9%
Total Carbohydrates 63 g20.9%
Dietary Fiber 38.7 g154.8%
Sugars 7.4 g
Protein 98 g195.9%
Vitamin A 141.2% Vitamin C 170.1%
Calcium 27.4% Iron 46.9%
*Based on a 2000 Calorie diet