Southwest Scallop Salad

• 1 pound bay scallops
• 1/4 cup lime juice
• 2 tablespoons olive oil
• 1-1/2 teaspoons sugar
• 1 teaspoon grated lime zest
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 green onion, sliced
• 2 tablespoons minced fresh cilantro
• 1 teaspoon minced fresh parsley
• 1 medium ripe avocado, peeled and sliced
• 1/2 cup julienned roasted sweet red pepper
• 1 medium tomato, chopped
• 6 lettuce leaves
• 1 medium tomato, sliced

1. In a large saucepan, bring 3 in. of water to a boil. Reduce heat. Add scallops; simmer, uncovered, for 1-2 minutes or until scallops are firm and opaque. Drain immediately and rinse with cold water. Drain again.
2. In a large bowl, whisk the lime juice, oil, sugar, lime zest, salt and pepper. Stir in the green onion, cilantro and parsley. Dip avocado slices in lime juice mixture. Place on a plate; cover and refrigerate. Stir red peppers and scallops into lime juice mixture; cover and refrigerate for 1 hour or until chilled.
3. Just before serving, stir in chopped tomato. Serve on lettuce leaf-lined individual plates with tomato and avocado slices.

bay scallops, lime juice, olive oil, sugar, lime zest, salt, pepper, green onion, fresh cilantro, parsley, avocado, sweet red pepper, tomato, tomato

Taken from www.tasteofhome.com/recipes/southwest-scallop-salad/ (may not work)