- 1 tin of stewed small scallops.
- 1 avocado.
- 1 scallion
- 1 green tomato.
- ½ green bell pepper.
- 1 dl lime juice.
- 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.