Grilled Sea Scallops on Tortilla Chips with Avocado Puree and Jalapeno Pesto
Recipe Type: Appetiser
Author:
Prep time:
Cook time:
Total time:
Serves: 10
Ingredients
- 20 large sea scallops
- olive oil
- salt
- black pepper
- 10 blue corn tortilla chips
- 10 yellow corn tortilla chips
- avocado puree (recipe below)
- Jalapeno pesto (recipe below)
- Cilantro leaves, for garnish
- Avocado Puree
- 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
- salt
- black pepper
- combine in a food processor
- Jalapeno Pesto
- 1 1/2 cups cilantro leaves
- 4 jalapenos, grilled, chopped
- 1 clove garlic, chopped
- 2 tablespoons pine nuts
- salt
- black pepper
- 1/2 cup extra virgin olive oil
- combine cilantro, jalapeno, garlic, pine nuts, salt, pepper in food processor, on low, add oil and process until emulsified.
Instructions
- Heat grill to high. Brush Scallops on both sides with the oil and season with salt and pepper. Grill the scallops until golden brown and slightly charred and just cooked through, 2 to 3 minutes per side.
- Spread about a tablespoon of avocado puree over each chip. Top the puree with a scallop and top each scallop with a dallop of jalapeno pesto. Garnish with cilantro leaves.
