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

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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 

Salt and freshly ground black pepper

1 cup extra-virgin olive oil