Grilled Sea Scallops On Tortilla Chips With Avocado Puree And Jalapeno Pesto 2 Recipes

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SCALLOPS WITH PESTO CREAM SAUCE



Scallops with Pesto Cream Sauce image

This delicious scallop dish only takes a few minutes to make and is to die for. Serve the scallops as they are or with some crusty bread, rice, or pasta.

Provided by Natalie Titanov

Categories     Seafood     Shellfish     Scallops

Time 15m

Yield 4

Number Of Ingredients 7

1 pound scallops
salt and freshly ground black pepper to taste
2 tablespoons all-purpose flour
2 tablespoons butter
1 tablespoon pesto
1 tablespoon capers
1 cup heavy whipping cream

Steps:

  • Season scallops with salt and pepper, then dredge in flour.
  • Melt butter in a skillet over medium heat and add scallops. Cook for 1 to 2 minutes per side. Add pesto and capers; mix well. Stir in heavy cream and bring to a boil. Remove from heat and serve.

Nutrition Facts : Calories 389.4 calories, Carbohydrate 5 g, Cholesterol 144.9 mg, Fat 30.8 g, Fiber 0.3 g, Protein 23 g, SaturatedFat 18 g, Sodium 430.3 mg, Sugar 0.1 g

GRILLED SEA SCALLOPS



Grilled Sea Scallops image

I love scallops and got this recipe from the local grocery store, Dierbergs. I haven't tried it yet, but think it sounds great over rice.

Provided by karen

Categories     < 30 Mins

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 5

12 ounces frozen sea scallops, thawed and drained
1 teaspoon dried thyme
1 teaspoon fresh coarse ground black pepper
1 teaspoon kosher salt
1 teaspoon lime zest or 1 teaspoon lemon peel

Steps:

  • Thread scallops onto skewers. If using bamboo skewers, soak in water for 10 minutes before using.
  • In a small bowl, combine remaining ingredients and then rub onto scallops.
  • TO GRILL: Place on oiled grill over hot coals. Grill for 2-3 minutes per side until opaque throughout.
  • TO BROIL: Place on broiler pan and broil 4-5 inches from heat source for 2-3 minutes per side until opaque throughout.

SEARED SCALLOPS WITH JALAPENO VINAIGRETTE



Seared Scallops with Jalapeno Vinaigrette image

This is an incredibly basic but extremely versatile dressing.

Provided by Chef John

Categories     Seafood     Shellfish     Scallops

Time 15m

Yield 4

Number Of Ingredients 10

1 large jalapeno pepper, seeded and membranes removed
¼ cup rice vinegar
¼ cup olive oil
¼ teaspoon Dijon mustard
salt and freshly ground black pepper to taste
1 tablespoon vegetable oil
12 large fresh sea scallops
1 pinch sea salt
1 pinch cayenne pepper
2 oranges, peeled and cut in between sections as segments

Steps:

  • Place jalapeno, rice vinegar, olive oil, and Dijon mustard in a blender. Puree on high until mixture is completely liquefied, 1 to 2 minutes. Season with salt and black pepper to taste.
  • Season scallops with sea salt and cayenne pepper. Heat vegetable oil in a skillet over high heat. Place scallops in skillet and cook until browned, 2 to 3 minutes per side. Transfer to a plate. Garnish scallops with orange segments and drizzle jalapeno vinaigrette over the top.

Nutrition Facts : Calories 306.8 calories, Carbohydrate 5.9 g, Cholesterol 72.4 mg, Fat 18 g, Fiber 0.1 g, Protein 30.1 g, SaturatedFat 2.4 g, Sodium 472 mg, Sugar 0.1 g

GRILLED SEA SCALLOPS ON TORTILLA CHIPS WITH AVOCADO PUREE AND JALAPENO PESTO 2



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

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 40 appetizer servings

Number Of Ingredients 20

20 large sea scallops
Olive oil
Salt and freshly ground black pepper
40 blue corn tortilla chip rounds
Avocado Puree, recipe follows
Jalapeno Pesto, recipe follows
Fresh cilantro leaves, for garnish
1/2 cup chopped fresh cilantro
1/4 cup chopped red onion
1/4 cup extra-virgin olive oil
4 limes, juiced
2 ripe Hass avocado, peeled, pitted and coarsely chopped
Salt and freshly ground black pepper
3 cups fresh cilantro leaves
1/4 cup pine nuts
3 jalapenos, grilled and chopped
2 cloves garlic, chopped
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 cup extra-virgin olive oil

Steps:

  • Heat a grill to high.
  • Brush the scallops on both sides with the oil and sprinkle with salt and pepper. Grill the scallops until golden brown and slightly charred and just cooked through, 2 to 3 minutes per side. Remove from the grill 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. Garnish with cilantro leaves.
  • 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.
  • Combine the cilantro, pine nuts, jalapeno, garlic, and some salt and pepper in a food processor and process until coarsely chopped. With the motor running, slowly add the oil and process until emulsified. Scrape into a bowl.

GRILLED SCALLOPS WITH AVOCADO CREAM AND SALSA



Grilled Scallops With Avocado Cream and Salsa image

I have been experimenting with a few recipes that I found on Newman's Own web site and this one was real winner! Didn't calculate marinating time of one hour.

Provided by Manami

Categories     Lime

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

4 tablespoons olive oil
1 1/2 teaspoons grated lime zest
3/4-1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon fresh ground black pepper
1 pinch crushed red pepper flakes (or more) (optional)
32 sea scallops
4 (8 inch) flour tortillas, cut into eighths (32 wedges)
2 firm ripe avocados
1/2 cup finely chopped red onion
1/4 cup plain low-fat yogurt or 1/4 cup plain fat-free yogurt
2 cups shredded iceberg lettuce
3/4 cup newman's own tequila lime 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.

Nutrition Facts : Calories 291.8, Fat 16.9, SaturatedFat 2.7, Cholesterol 20.3, Sodium 503.6, Carbohydrate 22.1, Fiber 4.6, Sugar 2.1, Protein 14

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