For maximum flavor, chop the avocado and kiwifruit into fine pieces, but not so small that they become mushy when stirred. 1 avocado, diced 2 kiwifruit, peeled and finely chopped ¼ c finely chopped red onion ¼ c finely chopped red bell pepper 2 Tbsp chopped fresh cilantro 1 jalapeño chile pepper, seeded and finely chopped 1 Tbsp freshly squeezed lemon juice ½ tsp salt, divided ¼ tsp freshly ground black pepper, divided 1 Tbsp olive oil 1½ lbs dry (not packed in liquid) sea scallops, tough muscle removed
- COMBINE the avocado, kiwi, onion, bell pepper, cilantro, chile pepper, lemon juice, ¼ teaspoon of the salt, and ⅛ teaspoon of the black pepper in a bowl. 2. HEAT the oil in a large nonstick skillet over medium-high heat. Pat the scallops dry with a paper towel and sprinkle with the remaining ¼ teaspoon salt and ⅛ teaspoon black pepper. Add to the skillet and cook for 2 to 3 minutes per side or until the scallops are opaque and lightly browned. Transfer to serving plates and spoon salsa over each. NUTRITION (per serving) 290 calories, 30 g protein, 18 g carbohydrates, 10 g fat, 1.5 g saturated fat, 55 mg cholesterol, 570 mg sodium, 4 g fiber More from Prevention: 29 Delicious Ideas For Avocado
