Recipes : Grilled Sea Scallops on Tortilla Chips with Avocado Puree and Jalapeno Pesto : Food Network

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Grilled Sea Scallops on Tortilla Chips with Avocado Puree and Jalapeno Pesto
Recipe courtesy Bobby Flay

Ingredients
20 large sea scallops
Olive oil
Salt and freshly ground black pepper
10 blue corn tortilla chips
10 yellow corn tortilla chips
Avocado Puree, recipe follows
Jalapeno Pesto, recipe follows
Cilantro leaves, for garnish

Instructions

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:
1 ripe Hass avocado, peeled, pitted and coarsely chopped
2 tablespoons chopped red onion

2 limes, juiced
2 tablespoons olive oil
1/4 cup chopped fresh cilantro leaves
Salt and freshly ground black pepper

Combine all ingredients in a food processor and process until combined, but still
chunky. Puree until smooth, if desired.

Jalapeno Pesto:
1 1/2 cups cilantro leaves
4 jalapenos, grilled and chopped
1 clove garlic, chopped
2 tablespoons pine nuts
Salt and freshly ground black pepper

1/2 cup extra-virgin olive oil

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.