Grilled Sea Scallops on Tortilla Chips with Avocado Puree and Jalapeno Pesto 2
- Level: Easy
- Yield: 40 appetizer servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 40 servings
- Calories
- 119
- Total Fat
- 10
- Saturated Fat
- 1
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 3
- Cholesterol
- 5
- Sodium
- 121
- Total: 1 hr 15 min
- Active: 1 hr
Ingredients
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
Directions
- Heat a grill to high.
- 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.
- 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:
- 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:
- 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.