Scallop & Avocado Salad - Holly Krause

1 lb. small scallops

1 c chopped roma tomatoes

1 c sliced scallions

1 avocado cubed

1 c chopped cilantro

6 T fresh lime juice (about 3 limes)

1 T olive oil

½ t crushed red pepper

½ t kosher salt

Bring 4 cups of water to a boil. Add scallops, reduce heat and simmer 1 ½ minutes. Drain and refrigerate 2 hours. If scallops are larger than bite-size cut them down to appropriate size and combine with all other ingredients.