Grilled Sea Scallops on Tortilla Chips with Avocado Puree and Jalapeno Pesto 2

Name: Grilled Sea Scallops on Tortilla Chips with Avocado Puree and Jalapeno Pesto 2
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 40
Cuisine: Global
Ingredients: 40 blue corn tortilla chip rounds; 118 milliliters chopped fresh cilantro; 1 leave Fresh cilantro , for garnish; 710 milliliters fresh cilantro leaves; 2 cloves garlic, chopped; 2 ripe Hass avocado, peeled, pitted and coarsely chopped; 3 jalapenos, grilled and chopped; 4 limes, juiced; 59 milliliters extra-virgin olive oil; 237 milliliters extra-virgin olive oil; 40 servings Olive oil; 59 milliliters pine nuts; 59 milliliters chopped red onion; 40 servings Salt and freshly ground black pepper; 20 larges sea scallops

This gluten free and vegan recipe serves 40. One portion of this dish contains around 1g of protein, 19g of fat, and a total of 179 calories. It will be a hit at your The Fourth Of July event. A mixture of onion, pine nuts, jalapenos, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.

Instructions

Heat agrill to high.

Brush thescallops on both sides with the oil and sprinklewith salt and pepper. Grill the scallops until golden brown and slightly charred and just cooked through, 2 to 3 minutes per side.

Ingredients you will need

Salt And Pepper

Scallops

Cooking Oil

Equipment you will use

Grill

Remove from thegrill and slice in half into 2 coins.

Spread about a tablespoon of Avocado Puree over each chip. Top the puree with a scallop, grill-side up, and top each scallop with a dollop of the Jalapeno Pesto.

Ingredients you will need

Jalapeno Pepper

Avocado

Scallops

Spread

Pesto

Equipment you will use

Grill

Garnish with cilantro leaves.

Ingredients you will need

Fresh Cilantro

Combine the cilantro, onions, oil, lime juice and avocado in a food processor and process until combined, but still chunky. Puree until smooth if desired. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lime Juice

Cilantro

Avocado

Onion

Cooking Oil

Equipment you will use

Food Processor

Combine thecilantro,pine nuts, jalapeno, garlic,and somesalt and pepper in a food processor and process until coarsely chopped. With the motor running, slowly add the oil and process until emulsified.

Ingredients you will need

Pine Nuts

Jalapeno Pepper

Garlic

Pepper

Cooking Oil

Equipment you will use

Food Processor

Scrape into a bowl.

Equipment you will use

Bowl

Equipment

Grill

Food Processor

Bowl

Ingredients

Servings:

blue corn tortilla chip rounds 118milliliters

chopped fresh cilantro 1leave

Fresh cilantro , for garnish 710milliliters

fresh cilantro leaves 2cloves

garlic, chopped 2

ripe Hass avocado, peeled, pitted and coarsely chopped 3

jalapenos, grilled and chopped 4

limes, juiced 59milliliters

extra-virgin olive oil 237milliliters

extra-virgin olive oil 40servings

Olive oil 59milliliters

pine nuts 59milliliters

chopped red onion 40servings

Salt and freshly ground black pepper 20larges

sea scallops

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is 7Cellars Elway's Reserve Chardonnay. It has 4.9 out of 5 stars and a bottle costs about 28 dollars.