Southwest-Style Sautéed Scallops


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

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