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

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20 large sea scallops

Olive oil

Salt

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

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

Freshly ground black pepper

Jalapeno Pesto:

1 1/2 cups cilantro leaves

4 jalapenos, grilled and chopped

1 clove garlic, chopped

2 tablespoons pine nuts

Salt

Freshly ground black pepper

1/2 cup extra-virgin olive oil