Preparation time: 20 minutes
Cooking time: A few minutes

In my original recipe, I place the thinly sliced scallops in a puff pastry or short crust tartlet shell, and I purée a half avocado with 50 ml (10 teaspoons) olive oil.

Although avocado is considered high in fat, it contains much less than olive oil. Therefore I’ve used a whole avocado to obtain a reasonable quantity, preparing it just with lime juice. I then gave up the idea of the tartlet which, although it adds texture and aesthetic to the plate, ends up being a killjoy in a reduced calorie menu, so I used the natural scallop shell for the presentation. In this way, even while respecting the basis of my recipe to the utmost, I lowered the total calorie count from 2866.9 to 1083 calories, or 270.7 per serving.
 

Scallops

1. Slice the zucchini and blanch it in boiling water for 2 minutes. Remove to a kitchen towel.
2. Cut the avocado into four pieces, remove the peel, and chop the flesh finely.
3. Purée the flesh of the avocado with the lime juice. Incorporate the grated Parmesan cheese and some chives.
4. Open each scallop and remove the membranes and roe. Slice each scallop crosswise into four pieces and place them on a tray.

Salad

1. Make the lime vinaigrette by mixing together the grated lime zest, the juice of 1/2 lime and the olive oil. Season with salt and pepper.
2. Carefully wash and dry all the lettuces.
3. Combine the lettuces and chives and toss with a little of the lime vinaigrette just before serving.

Presentation

1. Into each half scallop shell, place a layer of avocado purée, a layer of zucchini and a scallop slice. Repeat 3 more times.
2. Place the dressed lettuce on plates and set the shell on the bed of lettuce.
3. Sprinkle with Parmesan cheese, coarse salt and chives and a few drops of the lime vinaigrette.