Photo: Grilled Sea Scallops on Tortilla Chips with Avocado Puree and Jalapeno Pesto Recipe
Ingredients
- 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
Directions
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
- 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
- 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.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 27 reviews
By Saucey Cook
Denver CO
on January 28, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
These are absolutely scrumptious! Had to try after reading reviews and finding fresh scallops in Denver in January...rare!! Made as directed, reduced lime juice to half after reading so many reviews. Worked great. So good I can't stop thinking about them! Bobby, you be da man again!!
By Chef #1366064
denver co
on April 27, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
because i live in a land locked area and 20 sea scallops
would equate part of my mortgage, i used bay scallops.
served as a nice nibble with cocktails and it worked great.
By moniquelnewcomb...
Dayville, 45
on March 28, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was absolutely amazing! So flavor full crisp, clean and light! We had some of the avocado puree left over. I added it to a half pound of pasta added a little red sauce, topped it with some of the jalapeno pesto and freshly grated parmigiano reggiano. Thanks Bobby!
Read all 27 reviews