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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
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $8.99 ea.

    750 ml - 1 l SELECTED VARIETIES


  • 4 tsp.
    (20 mL)
    lime juice
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    LIMES

    LIMES

    $3.99 ea.

    1 lb PRODUCT OF MEXICO


  • 2 tsp.
    (10 mL)
    fresh, chopped coriander
  • 4
    large scallops, cut in two horizontally
  • 4
    thick slices of italian bread
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    DEMPSTER'S WHOLE GRAINS OR GRAINHOUSE BREADS, 7" TORTILLAS OR D'ITALIANO BREAD OR BUNS

    DEMPSTER'S WHOLE GRAINS OR GRAINHOUSE BREADS, 7" TORTILLAS OR D'ITALIANO BREAD OR BUNS

    2 for $5.00

    SELECTED SIZES, SELECTED VARIETIES, OR 2.99 EA.


  • 1
    small avocado, peeled and pitted
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    AVOCADOS

    AVOCADOS

    $4.99 ea.

    5 PK PRODUCT OF MEXICO



  • Salt and pepper to taste
  • 2
    italian tomatoes
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    COCKTAIL TOMATOES 907 G, PRODUCT OF ONTARIO MINI CUCUMBERS 908 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE THE LITTLE POTATO COMPANY FRESH CREAMER POTATOES 680 G PRODUCT OF CANADA

    COCKTAIL TOMATOES 907 G, PRODUCT OF ONTARIO MINI CUCUMBERS 908 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE THE LITTLE POTATO COMPANY FRESH CREAMER POTATOES 680 G PRODUCT OF CANADA

    $2.99 ea.

    SELECTED VARIETIES


    HEIRLOOM TOMATOES

    HEIRLOOM TOMATOES

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    PRODUCT OF ONTARIO 5.49/kg


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    EXTRA LARGE BEEFSTEAK TOMATOES

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    PRODUCT OF ONTARIO 3.95/kg


    MELANGE TOMATOES

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    $3.49 ea.

    283 g PRODUCT OF ONTARIO


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

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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.

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