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Ingredientes
- 1 x ripe avocado, diced
- 1 lrg vine ripened or possibly field tomato, diced
- 1 sm yellow pepper, finely, diced
- 1/2 tsp Dijon mustard
- 3 Tbsp. extra virgin extra virgin olive oil
- 1 x juice of 1/2 lemon
- Â Â fresh minced coriander, (optional)
- Â Â salt
- Â Â cracked black pepper, to taste
- Â Â Potato Crusted Scallops
- 2 x green onion, finely, minced
- 1 tsp minced fresh dill
- 2 x Yukon Gold potato, peeled, and, grated
- 1 x salt and pepper, to taste
- 4 med scallops, sliced into 1/3 crosswise
- Â Â vegetable oil, for frying
Direcciones
- In a medium bowl, combine the avocado, tomato, and yellow pepper. Toss.
- In a small bowl, whisk together the mustard, extra virgin olive oil and lemon juice till combined. Add in to avocado mix and toss to combine.
- Season and add in coriander, if you like. Cover and set aside till scallops are cooked
- Potato Crusted Scallops:Combine the onion, dill, mustard and grated potato in small bowl and stir to mix. Season with salt and pepper.
- Season scallops with salt and pepper.
- Heat a medium skillet on high and add in about 2 Tbsp. vegetable oil. Using about a Tbsp. full of potato at a time, lay a spread layer of potato into warm pan and follow with a slice of scallop.
- Cover an equal amount of potato and fry for about 3 min per side or possibly till potatoes are browned and crisp. Work with four at a tie. Repeat with remaining scallops till all are cooked.
- Drain on paper towel to absorb extra oil.
- To Serve:Divide the salad among four plates and lay 3 potato rounds on top of each salad. Drizzle with yogurt or possibly lowfat sour cream, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 4 servings | |
| Calories 243 | |
| Calories from Fat 126 | 52% |
| Total Fat 14.14g | 18% |
| Saturated Fat 1.98g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 64mg | 3% |
| Potassium 685mg | 20% |
| Total Carbs 22.72g | 6% |
| Dietary Fiber 3.3g | 11% |
| Sugars 1.0g | 1% |
| Protein 7.98g | 13% |
