Scallops With Avocado Salsa Recipe

Name: Scallops With Avocado Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup finely shredded basil leaves; 2 tablespoons fresh lime juice; 1 tablespoon extra-virgin olive oil; 1 small onion, minced; 1 jalapeno--halved, seeded and thinly sliced; 1 small garlic clove, minced; 1 Haas avocados (10 ounces each)--peeled, pitted and cut into 1/2-inch dice; Salt and freshly ground pepper; 2 tablespoons vegetable oil; 2 pounds sea scallops; 1/4 cup water; 4 plum tomatoes, cut into 1/2-inch dice; 1 tablespoon balsamic vinegar

Servings: persons

1/4 cup finely shredded basil leaves
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
1 small onion, minced
1 jalapeno--halved, seeded and thinly sliced
1 small garlic clove, minced
1 Haas avocados (10 ounces each)--peeled, pitted and cut into 1/2-inch dice
Salt and freshly ground pepper
2 tablespoons vegetable oil
2 pounds sea scallops
1/4 cup water
4 plum tomatoes, cut into 1/2-inch dice
1 tablespoon balsamic vinegar

1
In a large bowl, combine the basil, lime juice, olive oil, onion, jalapeno and garlic. With a rubber spatula, gently fold in the avocados and season with salt and pepper.
2
In a large skillet, heat the vegetable oil until shimmering. Season the scallops with salt and pepper and cook over high heat until browned outside but still rare in the center, about 2 minutes per side. Transfer the scallops to a warmed platter.
3
Add the water and tomoatoes to the skillet and cook over moderately high heat, scraping up any browned bits from the bottom, until the water has reduced to 2 tablspoons, about 2 minutes. Remove from the heat. Stir in the balsamic vinegar and season with salt and pepper. Pour the pan sauce over the scallops and serve the avocado salsa on the side.
4
Variations: Use the avocado salsa on steak, with bioled shrimp, in a chicken sandwich or with tortilla chips.

152

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 13 ingredients. The key ingredients include: 1/4 cup finely shredded basil leaves, 2 tablespoons fresh lime juice, 1 tablespoon extra-virgin olive oil, 1 small onion, minced, and more.

Yes, Scallops With Avocado 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!

Scallops With Avocado Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions