1. Combine the avocado, kiwi, onion, bell pepper, cilantro, chile pepper, lemon juice, 1/4 teaspoon of the salt, and 1/8 teaspoon of the black pepper in a bowl.
2. Heat the oil in a large nonstick skillet over medium-high heat. Pat the scallops dry with a paper towel and sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Add the skillet and cook for 2-3 minutes per side or until the scallops are opaque and lightly browned. Transfer to serving plates and spoon salsa over each.
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|Serving Size: 1 Serving (281g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 76 (64%)|
|Amt Per Serving||% DV|
|Total Fat 8.5g||11 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 5.5mg||0 %|
|Potassium 397.3mg||10 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 6.4g|
|Protein 1.7g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 118
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