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

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

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (29)

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Average Rating:

Total Reviews: 29

Showing 21-29 of 29

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  • on January 17, 2008

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    As is, the recipe is great--so much flavor! Tonight I am going to use the pesto on chicken. I do have to take the seeds and ribs out of the halapenos before making the pesto because my husband has a "sissy" stomach.

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  • on January 17, 2008

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    Sorry for those who hate folks who mess up the ratings, but I haven't tried this yet and gave Bobby 5 stars because his stuff is fantastic. Can anyone please tell me how hot/spicy the jalapeno pesto was? I'm not a big fan of super-hot, so I was thinking I could roast some mild chiles and just add 1 or 2 jalapenos. Any comments are welcome. I didn't see anyone mention the heat factor. This looks delicious.

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  • on June 03, 2007

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    What a great combonation of flavors. I've changed it up a little and serve it on 1/4 inch sliced bagget.

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  • on May 21, 2007

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    We tried these as a main course for dinner and WOW what an unbelievably unique and flavorful recipe! We purchased the freshest and largest ("jumbo" sea scallops. We aren't terribly fond of cilantro, so we used a bit les than called for. The Avacado Puree will make a fantastic sandwich spread, and we are using the Jalapeno Pesto on grilled chicken thighs. This is the best recipe we've tried in a while!!

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  • on May 16, 2007

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    Way too much lime--also tried another avacado but it didn't help. Not a good blend of flavors for us.

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  • on March 21, 2007

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    muy bueno

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  • on February 22, 2007

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    What a great recipe! As easy and delicious as it looks!

    Heather Scheetz
    O'Fallon, Missouri

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  • on February 05, 2007

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    I would recommend that you be careful with the lime juice in the avocado, since this was sooo tart I ended up adding another avocado to tone it down (and if I can't had one on hand, may have spelled disaster. While the two sauces requires a little extra prep, they are definitely worth it. Interesting flavor, even great cold.

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  • on February 02, 2007

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    Very tasty, but not overwhelming. the crunch of the tostada chips along with the meaty scallops created a great texture balance. the sauces are just simply AWESOME!

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