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Scallop and avacado bruscetta https://www.metro.ca/userfiles/image/recipes/bruschetta-petoncles-avocat-3289.jpg PT15M PT08M PT23M
Preheat the barbecue at medium high.In a bowl, mix 1 Tbsp. (15 ml) of oil, 2 tsp. (10 ml) of lime juice and the coriander. Add the scallops and coat them well. Strain the scallops and put them on the oiled grill of the barbecue. Cook 3 minutes or until they are slightly firm and opaque. Turn once while cooking. Set aside.Brush remaining oil on the slices of bread. Put them on the oiled barbecue grill cook for about 5 minutes or until the bread is crusty and golden. Turn once while cooking.In a bowl, using a fork, mix the avacado, the rest of the lime juice, salt and pepper while mashing the avacado to obtain a chunky, thick purée. Spread the avocado preparation on the slices of grilled bread. Cover the slices with tomatoes and scallops. Serve immediately.
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2 Tbsp. (30 mL) olive oil 4 tsp. (20 mL) lime juice 2 tsp. (10 mL) fresh, chopped coriander 4 large scallops, cut in two horizontally 4 thick slices of italian bread 1 small avocado, peeled and pitted Salt and pepper to taste 2 italian tomatoes
Scallop and avacado bruscetta

Scallop and avacado bruscetta

Rate this recipe
5 Votes
  • Lactose-free
4
servings
0:15
Preparation
0:08
COOKING
0:23
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    olive oil
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    SAVE $3.00
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    1 L


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    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR MODENA AGED BALSAMIC VINEGAR

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    500 ml SELECTED VARIETIES


  • 4 tsp.
    (20 mL)
    lime juice
  • 2 tsp.
    (10 mL)
    fresh, chopped coriander
  • 4
    large scallops, cut in two horizontally
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    FROZEN 800 - 908 g, 19.99 EA IRRESISTIBLES.ORGANIC BLACK TIGER SHRIMP RING FROZEN, 454 g, 19.99 EA WILD CAUGHT U-10 COLOSSAL SCALLOPS FROZEN, 19.99/lb, 4.41/100 g


  • 4
    thick slices of italian bread
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  • 1
    small avocado, peeled and pitted
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    AVOCADOS

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    PRODUCT OF MEXICO RED MANGOES PRODUCT OF BRAZIL BABY CARROTS 340 g PRODUCT OF ONTARIO



  • Salt and pepper to taste
  • 2
    italian tomatoes
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Imprimer ma sélection

Preparation

Preheat the barbecue at medium high.

In a bowl, mix 1 Tbsp. (15 ml) of oil, 2 tsp. (10 ml) of lime juice and the coriander. Add the scallops and coat them well. Strain the scallops and put them on the oiled grill of the barbecue. Cook 3 minutes or until they are slightly firm and opaque. Turn once while cooking. Set aside.

Brush remaining oil on the slices of bread. Put them on the oiled barbecue grill cook for about 5 minutes or until the bread is crusty and golden. Turn once while cooking.

In a bowl, using a fork, mix the avacado, the rest of the lime juice, salt and pepper while mashing the avacado to obtain a chunky, thick purée. Spread the avocado preparation on the slices of grilled bread. Cover the slices with tomatoes and scallops. Serve immediately.

Source : Metro

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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