Scallop and avocado bruschetta -- (from Canadian Living, August 1997)

4 large scallops
1 tbsp extra-virgin olive oil
1½ tsp chopped fresh coriander (cilantro)
pinch pepper
½ avocado, peeled
2 tsp lime juice
pinch salt
4 large slices baguette, grilled
1 plum tomato, sliced

Cut scallops in half horizontally. In bowl, stir together oil, coriander, and half of the pepper; add scallops, turning to coat. Transfer to greased grill over medium-high heat; cover and cook, turning once, for 3 minutes or just until slightly firm and opaque. Let cool slightly.

In bowl, coarsely mash avocado with juice, salt and remaining pepper; spread over bread. Top with tomato and scallop slices. Makes 4 servings.

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