Low Sodium Avocado-Cucumber Scallop Spoons

Total time28 min

Prep time20 min

Cook time8 min

Low Sodium Avocado-Cucumber Scallop Spoons

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Ingredients

4 servings

For the scallops

12 large dry-packed sea scallops (about 1 lb), side muscle removed
½ tsp fine sea salt, divided
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp coconut oil

For the avocado purée

1 ripe avocado, pitted and flesh scooped out
2 tbsp fresh lime juice
2 tbsp fresh cilantro leaves
1 tbsp fresh ginger, finely grated
1 tbsp olive oil
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For assembly

1 english cucumber, cut into 12 rounds (about ½ inch thick)
1 tbsp fresh lime juice
1 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Pat the scallops completely dry with paper towels, then season all over with 1/4 tsp of the sea salt. Set aside on a clean plate while you prepare the purée.
2
Combine the avocado flesh, 2 tbsp lime juice, cilantro, ginger, olive oil, and 1/4 tsp sea salt in a small food processor or blender. Process until smooth and creamy, scraping down the sides once. Taste and adjust salt or lime as needed. Transfer to a small bowl and press a piece of plastic wrap directly onto the surface to prevent browning.

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