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Ingredients
1 pound fresh bay or sea scallops, well drained
¼ cup finely chopped onions
2 tablespoons chopped fresh coriander leaves
¼ cup fresh lemon juice
1 teaspoon finely chopped drained, bottled jalapeno pepper
¼ cup finely diced seeded fresh tomato
2 tablespoons unflavored oil such as safflower, corn or peanut
Salt to taste, if desired
Freshly ground pepper to taste
Buttered toast triangles (see instructions)
Nutritional analysis per serving (6 servings)
6 grams carbs; 18 milligrams cholesterol; 84 calories; 1 gram polyunsaturated fat; 2 grams fat; 297 milligrams sodium; 10 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the scallops on a flat surface and chop finely with a knife. Do not use a food processor or electric blender. You do not want to make a smooth paste. There should be about two cups or slightly less, closely packed.
- Step 2
Put the chopped scallops in a mixing bowl and add the onions, coriander, lemon juice, jalapeno pepper, tomato, oil, salt and pepper. Blend well. Serve in small portions with buttered toast triangles.
Private Notes