Scallop-Avocado Appetizer - cooking recipe

Ingredients

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

Preparation

In a small pan, bring 4 cups of water to a boil. Add scallops, reduce heat and simmer 1 1/2 minutes -- do not overcook. Drain and refrigerate for 2 hours. Cut into small (1-inch) pieces. Combine all ingredients. Serve in cocktail glasses.