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.
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By Chef #437704
Los Gatos, CA
on June 01, 2013
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I made this last weekend for myself and my husband -who does not care for scallops. He agreed to try them and we were not disappointed. The only thing I added was to wrap them with partially cooked thin bacon and then grill. These were so yummy! I made the avacado puree and the jalapeno pesto exactly as listed. The pesto did have kick but I truely loved it and I'm making another batch of just that today to pair with some grilled chicken thighs. At least I know a scallop recipe he'll eat now!
By ChezKiki
on April 07, 2013
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I don't want to rate this (but apparently I have to b/c I used parsley instead of cilantro, and that could make a big difference. We thought it was good, but not great.
By mrs.paz
Nashville, TN
on August 14, 2012
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I absolutely love this recipe!!! A friend made this for us a couple of years ago and I remember how delicious it was, but I couldn't get the recipe from him. Fortunately, I came accross this recipe and found it was the one he made. This is so easy to make and it's absolutely delicious! Great to serve as an appetizer...I will be making this quite often now. =
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