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.
![]("/food/images/spacers/spacer.gif"){kind=spacer}
