Grilled Sea Scallops on Tortilla Chips with Avocado Puree and Jalapeno Pesto

  • 20 large sea scallops
  • 1 1/2 cups coriander leaves
  • 1 ripe Hass avocado, peeled, pitted and coarsely chopped
  • Olive oil
  • 4 jalapenos, grilled and chopped
  • 2 tablespoons chopped red onion
  • 1 clove garlic, chopped
  • 2 limes, juiced
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons pine nuts
  • 2 tablespoons olive oil
  • 10 blue corn tortilla chips
  • 1/4 cup chopped fresh coriander leaves
  • Salt
  • Salt
  • 10 yellow corn tortilla chips
  • Freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • Freshly ground black pepper
  • Avocado Puree, recipe follows
  • Jalapeno Pesto, recipe follows
  • Coriander leaves, for garnish
Heat grill to high. Brush scallops on both sides with the oil and season with salt and pepper. Grill the scallops until golden brown and slightly charred and just cooked through, 2 to 3 minutes per side.
Spread about a tablespoon of avocado puree over each chip. Top the puree with a scallop and top each scallop with a dollop of the jalapeno pesto. Garnish with cilantro leaves.

Avocado Puree:
Combine all ingredients in a food processor and process until combined, but still chunky. Puree until smooth, if desired.
Jalapeno Pesto:
Combine cilantro, jalapeno, garlic, pine nuts, salt and pepper in a food processor and process until coarsely chopped. With the motor running, slowly add the oil and process until emulsified. Scrape into a bowl.

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