zamburiñas con guacamole

Small scallops with guacamole and tomatoes


  • 1 tin of stewed small scallops.
  • 1 avocado.
  • 1 scallion
  • 1 green tomato.
  • ½ green bell pepper.
  • 1 dl lime juice.
  • Salt.
  • Tabasco sauce.
  • 4 cherry tomatoes.

Preparation of the recipe:

Separate several scallops and set aside.

Blend all the ingredients in a food processor until smooth. Dress with salt and tobasco sauce, cover and chill.

Open in two the tomatoes and with a spoon to remove the hearts, to reserve.

Finishing touches and presentation:

Serve the guacamole on a plate and placing the scallops alongside, top with the tomatoes and fresh greens.

Descargar receta en PDF