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

Instructions

1. 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.