Scallops with Avocado Salsa

Name: Scallops with Avocado Salsa
Prep time: 30 min
Cook time: 30 min
Total time: 30 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

Scallops with Avocado Salsa might be just the Mexican recipe you are searching for. One serving contains 348 calories, 4g of protein, and 31g of fat. This recipe serves 4. It is a good option if you're following a gluten free, whole 30, and vegan diet. A mixture of plum tomatoes, water, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 30 minutes.

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

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

Scallops works really well with Chardonnay, Chenin Blanc, and Pinot Noir. 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 Frank Family Vineyards Lewis Vineyard Reserve Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.