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

Name: Grilled Sea Scallops on Tortilla Chips with Avocado Puree and Jalapeno Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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; 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

Servings: persons

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
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
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

1
Heat grill to high.
2
Brush scallops on both sides with the oil and season with salt and pepper.
3
Grill the scallops until golden brown and slightly charred and just cooked through, 2 to 3 minutes per side.
4
Spread about a tablespoon of avocado puree over each chip.
5
Top the puree with a scallop and top each scallop with a dollop of the jalapeno pesto.
6
Garnish with cilantro leaves.
7
Combine all ingredients in a food processor and process until combined, but still chunky.
8
Puree until smooth, if desired.
9
Combine cilantro, jalapeno, garlic, pine nuts, salt and pepper in a food processor and process until coarsely chopped.
10
With the motor running, slowly add the oil and process until emulsified.
11
Scrape into a bowl.

855

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 23 ingredients. The key ingredients include: 20 large sea scallops, Olive oil, Salt, Freshly ground black pepper, and more.

Yes, Grilled Sea Scallops on Tortilla Chips with Avocado Puree and Jalapeno Pesto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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