Colin Berry
This low-fat, dairy-free Mexican starter features scallops, which contain less cholesterol than any other shellfish. I like this full-flavored tangy lime version; others may prefer a half lemon-half lime marinade. Serve with whole-grain crackers or corn chips. TIP: You can also use halibut or another firm white fish, cut into similar small pieces.
Recipe Yield:
8 servings
Recipe Calories:
125
Recipe Ingredient Details:
1 pound fresh bay scallops, without shells (cleaned)
2 cups fresh lime juice (pulp strained)
1 yellow bell pepper, seeded, trimmed, and diced
1 small red onion, diced
1 large tomato, diced
1 small avocado, peeled and diced
1 jalapeño pepper, seeded, trimmed, and finely diced
1/4 cup chopped fresh cilantro
1 tablespoon olive oil
Salt (to taste)
Recipe Instructions:
Place scallops in lime juice in a large glass bowl and refrigerate, covered, 6 hours or overnight. Stir occasionally.
Remove scallops from marinade, discarding all but 2–3 tablespoons of lime juice. Add remaining ingredients. Salt lightly, stir, and serve immediately.
Recipe Additional Notes:
PER SERVING: 125 cal, 43% fat cal, 6g fat, 1g sat fat, 19mg chol, 11g protein, 8g carb, 3g fiber, 97mg sodium
Mon, 2005-01-31 14:50
