Scallops with Avocado Salsa

Name: Scallops with Avocado Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 Tbsp balsamic vinegar; 59 milliliters finely shredded basil leaves; 1 small garlic clove, minced; 567 grams Hass avocados each)-peeled, pitted and cut into 1/2-inch dice; 1 jalapeño-halved, seeded and thinly sliced; 2 Tbsps fresh lime juice; 1 Tbsp extra-virgin olive oil; 1 small onion, minced; 4 plum tomatoes, cut into 1/2-inch dice; 4 servings Salt and freshly ground pepper; 907 grams sea scallops; 2 Tbsps vegetable oil; 59 milliliters water

You can never have too many Mexican recipes, so give Scallops with Avocado Salsan a try. Watching your figure? This gluten free, whole 30, and vegan recipe has 348 calories, 4g of protein, and 31g of fat per serving. This recipe serves 4. This recipe covers 17% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. If you have olive oil, onion, sea scallops, and a few other ingredients on hand, you can make it.

Instructions

In a large bowl, combine the basil, lime juice, olive oil, onion, jalapeo and garlic. With a rubber spatula, gently fold in the avocados and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lime Juice

Olive Oil

Avocado

Garlic

Basil

Onion

Equipment you will use

Spatula

Bowl

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.

Ingredients you will need

Salt And Pepper

Vegetable Oil

Scallops

Equipment you will use

Frying Pan

Transfer the scallops to a warmed platter.

Ingredients you will need

Scallops

Add the water and tomatoes to the skillet and cook over moderately high heat, scraping up any browned bits from the bottom, until the water has reduced to 2 tablespoons, about 2 minutes.

Ingredients you will need

Tomato

Water

Equipment you will use

Frying Pan

Remove from the heat. Stir in the balsamic vinegar and season with salt and pepper.

Ingredients you will need

Balsamic Vinegar

Salt And Pepper

Pour the pan sauce over the scallops and serve the avocado salsa on the side.

Ingredients you will need

Scallops

Avocado

Salsa

Sauce

Equipment you will use

Frying Pan

Notes: Variations: Use the avocado salsa on steak, with boiled shrimp, in a chicken sandwich or with tortilla chips.

Ingredients you will need

Tortilla Chips

Avocado

Whole Chicken

Shrimp

Salsa

Steak

Equipment

Spatula

Bowl

Frying Pan

Ingredients

Servings:

1Tbsp

balsamic vinegar 59milliliters

finely shredded basil leaves 1small

garlic clove, minced 567grams

Hass avocados each)-peeled, pitted and cut into 1/2-inch dice 1

jalapeño-halved, seeded and thinly sliced 2Tbsps

fresh lime juice 1Tbsp

extra-virgin olive oil 1small

onion, minced 4

plum tomatoes, cut into 1/2-inch dice 4servings

Salt and freshly ground pepper 907grams

sea scallops 2Tbsps

vegetable oil 59milliliters

water

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. The Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.

Chateau Ste. Michelle Indian Wells Chardonnay Wine

"Our Indian Wells Chardonnay delivers an appealing tropical fruit character typical of warm sites like the Wahluke Slope. I like this Chardonnay's ripe pineapple and butterscotch flavors and rich, creamy texture. Try it with Scallops, scampi or pasta with rich sauces." - Bob Bertheau