Inspired by a recipe from Jamie Kennedy, chef at the JK ROM restaurant in Toronto's Royal Ontario Museum, these individual salad cups make a fresh start to an elegant dinner. Garnish each serving with coriander leaves.
- Portion size 8 servings
Ingredients
Method
In saucepan of simmering water, cook shrimp and scallops for 3 minutes or until shrimp are pink and scallops are opaque. Drain and chill under cold running water; drain again. Peel and devein shrimp. Cube sea scallops; do not cube bay scallops, if using. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
Cut avocados in half lengthwise; remove each pit and scoop out flesh to leave thin wall. Set shells aside. Chop flesh and place in large bowl.
Add shrimp, scallops, onion, tomato, cucumber, jalapeno pepper, coriander and lime rind and juice; toss gently to combine. Divide among avocado shells, mounding attractively.
Nutritional facts <b>Per serving:</b> about
- Sodium 65 mg
- Protein 9 g
- Calories 202.0
- Total fat 16 g
- Cholesterol 37 mg
- Saturated fat 3 g
- Total carbohydrate 9 g
%RDI
- Iron 11.0
- Folate 30.0
- Calcium 2.0
- Vitamin A 9.0
- Vitamin C 22.0
