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

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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 1 hr
  • Yield: 40 appetizer servings
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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


  1. Heat a grill to high. 
  2. 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.
  3. 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:

  1. 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:

  1. 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.