Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 18
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Hy-Vee Select olive oil | ||
| ½ lbs. bay scallops | ||
| ½ lbs. cooked shrimp, cubed | ||
| ¼ c. lemon juice | ||
| ¼ c. chopped avocado | ||
| ¼ c. red bell pepper | ||
| 2 tbsp. chopped red onion | ||
| 18 Petite Parmesan Crisps |
Directions
- In a medium skillet, heat olive oil over medium heat. Add bay scallops and cook for 2 minutes on each side or until cooked through. Let cool. Cut scallops in half.
- Combine cubed cooked shrimp, scallops and lemon juice. Cover and refrigerate for at least 1 hour. Drain scallop and shrimp mixture. Stir in chopped avocado, red bell pepper and red onion. Spoon mixture into each prepared Parmesan crisp.
Nutrition facts
Servings
70 Calories per serving
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 25mg
- Sodium: 260mg
- Total Carbohydrates: 1g
- Protein: 6g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 6%
0%
Iron 0%
0%
Calcium 10%
Recipe Source:
Hy-Vee Seasons Holiday 2014.