- 1 pound dry-pack scallops (16-20 count)
- 1 cup chopped tomato
- 1 cup sliced green onions
- 1 avocado, cubed
- 1 cup chopped cilantro
- 6 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon hot pepper flakes, or to taste
- 1/4 teaspoon salt, or to taste
- In a small pan, bring 4 cups of water to a boil. Add scallops, reduce heat and simmer 1 1/2 minutes — do not overcook. Drain and refrigerate for 2 hours. Cut into small (1-inch) pieces. Combine all ingredients. Serve in cocktail glasses.