Atkins Appetizer Recipes

Ingredients:

4 cup lightly-salted water
1 lb sea scallops
2 tbsp lime juice
1 tbsp white wine vinegar
1 jalapeño pepper, finely chopped
1 garlic clove, pressed
1/2 avocado (preferably Haas), cut 1/2" cubes
1/4 cup olive oil
2 tbsp chopped fresh cilantro

Instructions:

Bring water to a boil. Add scallops; immediately remove pot from heat.
After 8 minutes, remove scallops with a slotted spoon.

In a large bowl, mix lime juice, vinegar, pepper, and garlic. Add
scallops, mix well. Refrigerate 1 hour for flavors to blend.

Before serving, gently toss scallop mixture with avocado cubes, olive oil,
and cilantro.

This recipe yields 4 servings.

Carbohydrates: 4 grams
Net Carbs: 3.5 grams
Fiber: 0.5 grams
Protein: 18.5 grams
Fat: 18 grams
Calories: 253

Description:
"Unlike traditional ceviches (Spanish seafood cocktails) in which the
seafood "cooks" in the acidity of citrus juice, our version is made with
lightly poached scallops."
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-24-2003 by Joe Comiskey - Mad's Recipe Emporium"

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Per Serving (excluding unknown items): 224 Calories; 14g Fat (58.3%
calories from fat); 19g Protein; 4g Carbohydrate; trace Dietary Fiber; 37mg
Cholesterol; 183mg Sodium. Exchanges: 2 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 2 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 4