Grilled Sea Scallops on Tortilla Chips with Avocado Puree and Jalapeno Pesto 2

Total Time:
1 hr 15 min
1 hr
15 min

40 appetizer servings

  • 20 large sea scallops
  • Olive oil
  • Salt and freshly ground black pepper
  • 40 blue corn tortilla chip rounds
  • Avocado Puree, recipe follows
  • Jalapeno Pesto, recipe follows
  • Fresh cilantro leaves, for garnish
  • Avocado Puree:
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped red onion
  • 1/4 cup extra-virgin olive oil
  • 4 limes, juiced
  • 2 ripe Hass avocado, peeled, pitted and coarsely chopped
  • Salt and freshly ground black pepper
  • Jalapeno Pesto:
  • 3 cups fresh cilantro leaves
  • 1/4 cup pine nuts
  • 3 jalapenos, grilled and chopped
  • 2 cloves garlic, chopped
  • Salt and freshly ground black pepper
  • 1 cup extra-virgin olive oil
  • Heat a grill to high.

  • Brush the scallops on both sides with the oil and sprinkle with salt and pepper. Grill the scallops until golden brown and slightly charred and just cooked through, 2 to 3 minutes per side. Remove from the grill and slice in half into 2 coins.

  • Spread about a tablespoon of Avocado Puree over each chip. Top the puree with a scallop, grill-side up, and top each scallop with a dollop of the Jalapeno Pesto. Garnish with cilantro leaves.

Avocado Puree:
  • Combine the cilantro, onions, oil, lime juice and avocado in a food processor and process until combined, but still chunky. Puree until smooth if desired. Season with salt and pepper.

Jalapeno Pesto:
  • Combine the cilantro, pine nuts, jalapeno, garlic, and some 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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