Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
516
Calories
29g
Protein
37g
Fat
26g
Carbs
What these numbers assume — 9 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 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- ½ 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
- ½ teaspoon (2.5 ml) ground cayenne pepper
- Salt , to taste
- 1 avocado , peeled and sliced
Directions
1
In a non-reactive bowl, combine the scallops and lemon juice. Add more juice as needed to cover the scallops.
2
Refrigerate, covered, and stir often for 2 hours, until the scallops become opaque.
3
Combine the bell peppers, vinegar, oil, cayenne, and salt into a food processor or blender , and purée .
4
To serve, spoon the sauce onto individual plates, drain the scallops, and place them on the sauce. Garnish with slices of avocado.
Recipe sourced from
wikibooks