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Add a photoHere is another idea as a summer salad I have just fished out one of my recipe notes.
Although Carpaccio should only apply for beef, indulge the old geezer as far as names are concerned! LOL.
Avocado, Scallops & Passion Fruit Carpaccio:
Ingredients
- Scallops: 12 large without any roe or strings
- Avocado: 3 ripe, but still firm
- Passion fruit: 3 large maracujas type or 5 small
- Green lemons/limes: 3
- Olive oil (EV): 2 large tablespoons
- Sweet basil: 3 lage leaves
- Salt (to taste)
- Freshly ground black pepper
Directions
- -Press the juice out of the green lemons in a bowl. Cut passion fruit in two and strain over the lemon juice to take pips out (discard. You may keep a few for decoration, though).Mix.
- -Cut scallops into thin slices and place on a large dish with space betwen them.
- -Peel the avocadoes. Cut them in two halves. Dicard nut. Cut avocado into thin slices and place between scallops slices.
- -Season with salt, freshly ground black pepper, and the lemon/passion fruit juice. Sprinkle with olive oil. Cover with cellophane paper and leave iside refrigerator for 2 hours.
- -Before serving, thinly cut sweet basil and decorate dish with it.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 6 servings | |
| Calories 73 | |
| Calories from Fat 25 | 34% |
| Total Fat 2.79g | 3% |
| Saturated Fat 0.39g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 20mg | 1% |
| Potassium 250mg | 7% |
| Total Carbs 12.2g | 3% |
| Dietary Fiber 5.6g | 19% |
| Sugars 4.8g | 3% |
| Protein 2.11g | 3% |
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