Scallop-Avocado Appetizer

Ingredients

• 1  avocado cubed
• 1 cup cilantro leaves chopped
• 1 cup spring onion sliced
• 6 tablespoons juice of lime fresh
• 1 tablespoon olive oil 
• 0.5 teaspoon pepper flakes hot to taste
• 0.3 teaspoon salt to taste
• 1 cup tomatoes chopped
• 1 pound frangelico (16-20 count)

Equipment

• frying pan

Directions

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