Grilled Sea Scallops on Tortilla Chips with Avocado Pure and Jalapeo Pesto
Serves: 4 (about 20 scallops)
Ingredients
- Sea scallops: 20 large sea scallops
- Oil & seasoning: Olive oil, salt, freshly ground black pepper
- Tortilla chips: 10 blue corn tortilla chips, 10 yellow corn tortilla chips
- Garnish: Cilantro leaves
- Avocado Pure:
- 1 ripe Hass avocado, peeled, pitted, and roughly chopped
- 2 tablespoons chopped red onion
- Juice of 2 limes
- 2 tablespoons olive oil
- 1/4 cup fresh cilantro leaves, chopped
- Salt and freshly ground black pepper, to taste
- Jalapeo Pesto:
- 1 1/2 cups cilantro leaves
- 4 jalapeos, grilled and chopped
- 1 garlic clove, chopped
- 2 tablespoons pine nuts
- Salt and freshly ground black pepper, to taste
- 1/2 cup extra-virgin olive oil
Preparation
- Make the avocado pure: Combine the chopped avocado, red onion, lime juice, olive oil, and chopped cilantro in a blender or food processor; blend until smooth. Season with salt and pepper to taste.
- Make the jalapeo pesto: In a food processor, combine cilantro leaves, grilled chopped jalapeos, garlic, pine nuts, and a pinch of salt and pepper. Pulse while streaming in the extra-virgin olive oil until a coarse pesto forms; adjust seasoning as needed.
- Prepare scallops: Pat scallops dry, brush lightly with olive oil, and season with salt and freshly ground black pepper.
- Grill scallops: Preheat a grill or grill pan until very hot. Grill scallops 12 minutes per side, just until opaque and seared; do not overcook.
- Assemble: Place a tortilla chip on each serving surface, spread a small spoonful of avocado pure on the chip, top with a grilled scallop, and finish with a dollop of jalapeo pesto and a cilantro leaf for garnish.
Notes: Use ripe Hass avocados for a creamy pure; adjust jalapeo heat by removing seeds as desired; serve immediately so chips stay crisp.
