INGREDIENTS:1 lb. sea scallops (12 pieces)
3 Tbsps. corn oil, divided
¼ tsp. salt
¼ tsp. ground black pepper
1 cup ripe tomatoes, diced
¼ cup red pepper, diced
¼ cup red onion, diced
¼ cup green olives, chopped
2 Tbsps. jalapeño pepper, chopped
¼ cup lime juice
2 Tbsps. fresh cilantro, coarsely chopped
2 Tbsps. green onions, thinly sliced
2 cups shredded lettuce
1 avocado, cut in thin wedges (12 pieces)DIRECTIONS:1. Preheat grill or broiler. In a medium bowl, combine scallops, 2 Tbsps. of oil, salt and pepper. Toss until well coated. Grill or broil 2 minutes on each side, no more than six inches from the source of heat.
2. In a large bowl, combine tomatoes, red pepper, red onion, olives, jalapeño pepper, lime juice, remaining oil, cilantro and green onion. Add grilled scallops and toss until well coated.
3. To serve: in each of four martini glasses, place about ½ cup of shredded lettuce. Layer ¼ cup tomato mixture, top with three scallops and add another ¼ cup tomato olive mixture. Repeat with remaining martini glasses. Garnish each with 3 avocado wedges.NUTRITIONAL INFORMATION: Calories 305 (56% from fat); Fat 20g (sat.3g); Protein 21g; Carbohydrates 13g; Sodium 418mg; Cholesterol 37mg; Fiber 4g
SERVINGS:4 servingsFrom:Recipe from the Florida Tomato Committee
PHOTO CREDIT:Photo Credit: FLORIDA TOMATO COMMITTEE