Southwest-Style Sautéed Scallops

Recipe

• 1 pound sea scallops, cut into halves
• ¾ cup chopped fresh tomato
• ¼ cup finely chopped red onion
• 1 tablespoon fresh lime juice
• ¼ teaspoon lime zest
• 2 tablespoons chopped fresh parsley
• ½ teaspoon salt
• ⅛ teaspoon cayenne pepper
• 1 avocado, peeled and pitted, cut into ½-inch pieces
• 3 tablespoons butter
• salt
• freshly ground black pepper

Prepare tomato mixture just before cooking scallops.

In a large bowl, gently mix tomato, onion, lime juice, zest, parsley, salt and cayenne. Gently mix in avocado. Set aside.

In a medium skillet, melt butter and heat.  Pat scallops dry and lightly salt and pepper. Sauté scallops until golden brown on both sides, about 1 minute per side. Remove from skillet with a slotted spoon. Add scallops to the tomato-avocado mixture and stir gently. Serve immediately.

Contributed by Joyce Taylor MM2