Grilled Scallops With Avocado Cream And Salsa

Name: Grilled Scallops With Avocado Cream And Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 1 1/2 teaspoons grated lime zest; 3/4 - 1 teaspoon salt; 1/2 teaspoon ground cumin; 1/4 teaspoon fresh ground black pepper; 1 pinch crushed red pepper flakes (or more) (optional); 32 sea scallops; 4 (8 inch) flour tortillas, cut into eighths (32 wedges); 2 firm ripe avocados; 1/2 cup finely chopped red onion; 1/4 cup plain low-fat yogurt or 1/4 cup plain fat-free yogurt; 2 cups shredded iceberg lettuce; 3/4 cup newman's own tequila lime salsa

Servings: persons

4 tablespoons olive oil
1 1/2 teaspoons grated lime zest
3/4 - 1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon fresh ground black pepper
1 pinch crushed red pepper flakes (or more) (optional)
32 sea scallops
4 (8 inch) flour tortillas, cut into eighths (32 wedges)
2 firm ripe avocados
1/2 cup finely chopped red onion
1/4 cup plain low-fat yogurt or 1/4 cup plain fat-free yogurt
2 cups shredded iceberg lettuce
3/4 cup newman's own tequila lime salsa

1
In a medium ceramic or glass bowl, whisk together 2 tablespoons of oil, 2 tablespoons of lime juice, 1/2 teaspoons of grated zest, 1/4 teaspoons of salt, cumin, pepper and crushed red pepper flakes (if using.)
2
Add the scallops and marinate, covered, in the refrigerator for 1 hour(remember the lime juice can cook the scallops if kept there too long and they may become rubbery.)
3
In a large nonstick skillet, heat the remaining 2 tablespoons of oil over medium-high heat until hot.
4
Add the tortilla wedges in batches and cook until golden brown on both sides, 1 to 2 minutes.
5
Drain the wedges on paper towels.
6
Peel, pit, and coarsely mash the avocados in another medium bowl.
7
Stir in the onion, yogurt, and remaining lime juice, zest, and salt.
8
When ready to serve, preheat the grill or broiler. In a broiler pan, cook the scallops about 3 inches from the heat until cooked through, about 4 to 5 minutes.
9
To serve, spread 2 teaspoons of avocado cream on each tortilla wedge.
10
Top with 1 tablespoons of lettuce and 1 scallop, and finish with about 1 tablespoons of salsa.
11
Repeat with the remaining ingredients.

544

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 tablespoons olive oil, 1 1/2 teaspoons grated lime zest, 3/4 - 1 teaspoon salt, 1/2 teaspoon ground cumin, and more.

Yes, Grilled Scallops With Avocado Cream And Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!