The Trawlers Catch Recipe Video

Delicious recipes prepared and cooked on a wind swept island with Nicholas Broughton.

Summary

Preparation Time10 MinCooking Time5 Min
Ready In15 MinDifficulty LevelEasy
Health IndexHealthyServings2
CuisineCourse
TasteMethod
Main IngredientInterest Group,

Ingredients

 Tostada shells4 , toasted
 Sea scallops1⁄4 Pound
 Sea salt To Taste
 Oil1 Teaspoon
For tomato salsa
 Tomatoes1⁄4 Cup (4 tbs), finely chopped (any of your favorite)
 Black pepper To Taste
 Garlic1⁄4 Teaspoon, finely chopped
 Chili1⁄8 Teaspoon, finely chopped
 Spring onion1 Teaspoon, finely chopped
 Lemon1⁄4 , juiced
 Cilantro1 Tablespoon, finely chopped
For avocado salsa
 Avocado1⁄4 , diced

Nutrition Facts

Serving size

Calories 217 Calories from Fat 60

% Daily Value*

Total Fat 12 g17.8%

Saturated Fat 1.7 g8.6%

Trans Fat 0 g

Cholesterol 18.7 mg

Sodium 384.2 mg16%

Total Carbohydrates 19 g6.2%

Dietary Fiber 4.4 g17.8%

Sugars 1 g

Protein 12 g24.4%

Vitamin A 18% Vitamin C 26.6%

Calcium 7.7% Iron 12.8%

*Based on a 2000 Calorie diet

Directions

MAKING
1. For Scallops – in a shallow pan, heat oil. Season the scallops with sea salt and place into the pan. Cook for 1 – 2 minutes on each side.
2. For Tomato Salsa – in a small bowl, mix together all the ingredients and set aside to marry the flavor.
3. For Avocado Salsa - in a small bowl, mix together all the ingredients and set aside to marry the flavor.

SERVING
4. Place the tostadas in a plate, top with tomato salsa, scallops and avocado salsa. Garnish with cilantro and serve.

Editors Review

How about some freshly prepared scallops with salsa on a beach side? Well, it can all happen with chef Nicholas Broughton who serves fresh hot scallops with avocado and tomato salsa. Just a few minutes of cooking and mixing of salsa ingredients can get you a delicious appetizer while on the beach. A must try for your next holiday.
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