Photo: Pranjall Kumar
Scallops with Mango and Avocado
10 ingredients
openrecipes
This Peruvian-inspired dish can be made with halibut or cod. Substitute 1 1/4 lb. halibut fillet, cut into 1/2-inch cubes. Sear the halibut for about 1 minute per side and proceed with the recipe.
Estimated Nutrition (whole recipe, rough)
577
Calories
29g
Protein
37g
Fat
43g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Mango | 1 cup diced (165g) | 99 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/4 lb. bay scallops or sea scallops, side muscles removed
- 1 to 2 Tbs. canola oil
- 1 1/4 cups fresh lime juice (from 7 or 8 limes)
- 1 1/2 Tbs. finely chopped fresh cilantro
- 2 tsp. salt
- 3/4 tsp. red pepper flakes
- Hot sauce such as Tabasco, to taste
- 1 mango, peeled, pitted and cut into small cubes
- 1 avocado, pitted, peeled and cut into small cubes
- Olive oil for drizzling
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes