Cilantro Scallops With Avocado Salsa Recipes

CILANTRO SCALLOPS

Steps:

• In a medium bowl, mix together 1/4 cup olive oil, the lime juice, soy sauce, cilantro, chile flakes and garlic. Sprinkle the scallops with salt and pepper. Add the scallops to the marinade, cover with plastic and refrigerate for 30 minutes.
• Heat the remaining 1 tablespoon olive oil in medium, heavy skillet over medium-high heat. Remove the scallops from the marinade, discard the marinade, and place the scallops in the skillet. Sear until lightly browned and cooked to desired doneness, 2 to 3 minutes per side for medium-rare. Arrange the scallops decoratively on a platter and serve with lime wedges.

SCALLOPS WITH AVOCADO SALSA

Steps:

• In a large bowl, combine basil, lime juice, olive oil, onion, jalapeno and garlic.
• With rubber spatula, gently fold in the avocados.
• Season with salt and pepper.
• 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.
• Transfer scallops to warmed platter- keep them warm.
• Add water and tomatoes to the same skillet and cook over med-high heat, scraping up any browned bits from the bottom until the water has reduced- this happens in about 2 minutes.
• Remove from heat and stir in the balsamic vinegar.
• Season with salt and pepper.
• Pour the tomato sauce over the scallops and serve with avocado salsa on the side.
• *Use the salsa and the sauce on steak, shrimp, with chips, in a sandwich -- the possibilities are endless!

GRILLED SCALLOPS WITH AVOCADO CREAM AND SALSA

Steps:

• In a medium ceramic or glass bowl, whisk together 2 tablespoons of oil, 2 tablespoons of lime juice, ½ teaspoons of grated zest, ¼ teaspoons of salt, cumin, pepper and crushed red pepper flakes (if using.)
• Add the scallops and marinate, covered, in the refrigerator for 1 hour(remember the lime juice can cook the scallops if kept there too long and they may become rubbery.)
• In a large nonstick skillet, heat the remaining 2 tablespoons of oil over medium-high heat until hot.
• Add the tortilla wedges in batches and cook until golden brown on both sides, 1 to 2 minutes.
• Drain the wedges on paper towels.
• Peel, pit, and coarsely mash the avocados in another medium bowl.
• Stir in the onion, yogurt, and remaining lime juice, zest, and salt.
• When ready to serve, preheat the grill or broiler. In a broiler pan, cook the scallops about 3 inches from the heat until cooked through, about 4 to 5 minutes.
• To serve, spread 2 teaspoons of avocado cream on each tortilla wedge.
• Top with 1 tablespoons of lettuce and 1 scallop, and finish with about 1 tablespoons of salsa.
• Repeat with the remaining ingredients.

YUCATAN SCALLOPS WITH AVOCADO SALSA RECIPE

Steps:

• Carefully remove any adductor tissue(the little firm piece of flesh on the side of the scallops)from the scallops.Place the scallops in a bowl.Open the packet of achiote powder and sprinkle it over the scallops.Add half of the olive oil and toss to coat the scallops thoroughly.Let the scallops marinate in the fridge for 1 hour,stirring occasionally. Add the other halfe of olive oil to a medium-hot pan or spray cooking oil onto a hot grill and add the scallops.Cook the scallops on one side for 3 min.then flip and cook another 2 min.do not overcook.Scallops can be eaten raw and in the recipe are beast served medium-rere.Divide the salsa among the plates and top with 6 scallops per portion.Garnish each with a spring of fresh cilantro.

AVOCADO AND CILANTRO SALSA

Steps:

• Peel avocadoes and tomatoes and dice into small chunks.
• Mix with onions, cilantro, garlic and jalapeno peppers.
• Add tomato juice, cayenne pepper, Tabasco sauce and lemon juice to taste.