Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
512
Calories
29g
Protein
37g
Fat
24g
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 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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 pound (450 g) bay scallops
- 1/2 cup (125 mL) lemon juice(about 3-4 lemons)
- 4 red bell peppers, roasted, peeled, and seeded
- 2 tablespoons (30 mL) balsamic vinegar
- 2 tablespoons (30 mL) extra-virgin olive oil
- 1/2 teaspoon (2.5 mL) cayenne pepper, ground
- salt, to taste
- 1 avocado, peeled and sliced
Directions
1
1.In a non-reactive bowl, combine the scallops and lemon juice, add more juice as needed to cover the scallops. Refrigerate, covered, and stir often for 2 hours, until the scallops become opaque.
2
2.For the sauce, add the bell peppers, vinegar, oil, cayenne, and salt into a food processor or blender, and purée.
3
3.To serve, spoon the sauce onto individual plates, drain the scallops and place on the sauce. Garnish with slices of avocado.
Recipe sourced from
fandom