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- 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
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|Serving Size 1/6 of a recipe|
|Amount Per Serving|
|Total Fat 7.9g|
|Saturated Fat 1.1g|
|Total Carbohydrate 8.8g|
|Dietary Fiber 3.4g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|