Scallop Avacado Appetizer Recipes

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SCALLOP COCKTAIL WITH AVOCADO



Scallop Cocktail With Avocado image

A ceviche-type appetizer, but not a true ceviche because it's poached. A great special-occasion first course.

Provided by Z-chef

Categories     Brunch

Time 30m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 9

4 cups water, lightly salted
1 lb sea scallops
2 tablespoons lime juice
1 tablespoon white wine vinegar
1 jalapeno pepper, finely chopped
1 garlic clove, finely chopped
1/2 avocado, cut into 1/2 inch cubes
1/4 cup olive oil
2 tablespoons fresh cilantro, chopped

Steps:

  • Bring water to boil.
  • Clean scallops by removing tough muscle on outer edge.
  • Add scallops to boiling water and immediately remove the pot from heat. After 8 minutes, remove scallops from water with slotted spoon and set aside.
  • In a large bowl, mix lime juice, vinegar, pepper and garlic. Add scallops, mix well and refrigerate for one hour.
  • Just before serving, gently toss scallop mixture with avocado cubes, olive oil and cilantro.
  • Serves 2 generously atop a bed of butter lettuce. Serves four as an appetizer.
  • Preparation time does not include chilling.

GRILLED AVOCADO AND SCALLOP SALAD



Grilled Avocado and Scallop Salad image

Provided by Marcela Valladolid

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 14

1 1/2 tablespoons achiote paste*, crumbled or 1 tablespoon smoked paprika
1 orange, juiced
2 limes, juiced
1 medium garlic clove, peeled and minced
3/4 cup extra-virgin olive oil
Pinch sea salt and freshly ground black pepper
12 large sea scallops
Extra-virgin olive oil
Extra-virgin olive oil, for greasing pan
2 Hass avocados, halved, pitted and flesh cut into quarters
2 tablespoons sugar
Sea salt and freshly ground black pepper
6 cups mixed baby lettuces
1 red grapefruit, peeled and segmented

Steps:

  • Marinade: Put all the ingredients in a medium bowl and whisk until smooth. Reserve 1/4 cup of the marinade in a small bowl.
  • Scallops: Add the scallops to the bowl with the marinade. Cover and refrigerate for up to 30 minutes. Remove the scallops from the marinade and pat dry with paper towels. Discard the marinade. Coat a large heavy saute pan with extra-virgin olive oil and put over medium-high heat. Add the scallops in a single layer. Cook until golden on 1 side, about 2 minutes, depending on size. Turn and brown on the other side, another 2 minutes. Drain on paper towels and set aside to cool slightly.
  • Caramelized Avocados: Coat the bottom of a small, nonstick skillet over medium heat, with extra-virgin olive oil. Sprinkle 1 side of the avocado slices with sugar, and salt and pepper, to taste. Add them to the skillet and cook until the sugar is caramelized and golden, about 2 minutes. Turn gently and cook for another 30 seconds. Remove to a plate and set aside.
  • Salad: Put the baby lettuces in a bowl with half of the grapefruit segments. Add the reserved 1/4 cup of marinade and toss until coated.
  • To serve: Put the dressed lettuces on a serving platter. Top with the caramelized avocados, remaining grapefruit segments, and scallops. Serve additional vinaigrette on the side.

SCALLOPS WITH MANGO AND AVOCADO



Scallops with Mango and Avocado image

Provided by Brian Boitano

Categories     appetizer

Time 41m

Yield 10 pieces

Number Of Ingredients 10

2 cups canola oil, plus 3 tablespoons divided
10 wonton wrappers
Salt, as needed
1/2 pound (U20) sea scallops, patted dry
Freshly cracked black pepper, as needed
1/2 mango, small diced
1/2 avocado, small diced
2 tablespoons coconut milk
1/2 teaspoon hot sauce (recommended: Sriracha)
1/2 lime, juiced

Steps:

  • In a medium pot, bring 2 cups canola oil to 350 degrees F.
  • Using a 2 1/2-inch biscuit cutter, cut out the center of each wonton wrapper. Fry the wontons in small batches until they are brown and crispy, about 2 minutes. Drain on a plate lined with a paper towel and season each with a bit of salt.
  • Heat the remaining 3 tablespoons canola oil in a large heavy-bottomed skillet over high heat. Pat the scallops dry with a paper towel and season both sides with salt and pepper, to taste. Sear the scallops in the skillet for 3 minutes per side.
  • In a medium bowl, combine the diced mango and avocado. In another smaller bowl, whisk together the coconut milk, hot sauce, and lime juice, and adjust the seasoning with salt and black pepper, to taste. Pour half of the coconut milk mixture over the mango and avocado and gently toss to coat.
  • To assemble, put 1 tablespoon of the mango and avocado mixture onto a fried wonton. Top with a seared scallop and finish with a drizzle of the coconut sauce. Repeat with the remaining ingredients and transfer to a serving platter.

SCALLOP-AVOCADO APPETIZER



Scallop-Avocado Appetizer image

Easy, elegant starter: One of the most popular appetizers I've ever served, this combo of low-calorie seafood and antioxidant-rich tomatoes, onions, avocado and cilantro looks and tastes great.

Provided by Syd

Categories     Scallop Recipes

Time 25m

Yield 6

Number Of Ingredients 9

1 pound dry-pack scallops (16-20 count)
1 cup chopped tomato
1 cup sliced green onions
1 avocado, cubed
1 cup chopped cilantro
6 tablespoons fresh lime juice
1 tablespoon olive oil
½ teaspoon hot pepper flakes, or to taste
¼ teaspoon salt, or to taste

Steps:

  • In a small pan, bring 4 cups of water to a boil. Add scallops, reduce heat and simmer 1 1/2 minutes -- do not overcook. Drain and refrigerate for 2 hours. Cut into small (1-inch) pieces. Combine all ingredients. Serve in cocktail glasses.

Nutrition Facts : Calories 157.5 calories, Carbohydrate 8.8 g, Cholesterol 25 mg, Fat 7.9 g, Fiber 3.4 g, Protein 14.2 g, SaturatedFat 1.1 g, Sodium 229.3 mg, Sugar 1.8 g

SCALLOPS WITH AVOCADO SALSA



Scallops With Avocado Salsa image

This is an awesome accidental find that I came across on msn.com, credited to Food & Wine. I can't possibly express how delicious this dish is. Each component is wonderful- it's almost a three-for-one deal- one recipe with 3 things that you can make just on their own. I hope you enjoy this as much as we did. Couldn't wait to share with you all!

Provided by MrsMM

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup basil leaves, finely shredded
2 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
1 small onion, minced
1 jalapeno, halved, seeded and thinly sliced
1 small garlic clove, minced
2 avocados, peeled, pitted and diced
salt
fresh ground black pepper
2 tablespoons vegetable oil
2 lbs sea scallops
1/4 cup water
4 plum tomatoes, diced
1 tablespoon balsamic vinegar

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!

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Top Asked Questions

How to cook sea scallops with avocado and avocado?
Wash the sea scallops under cold water. Thoroughly dry them with paper towel. Pour Honey Dijon Dressing over dried scallops. Toss to coat the scallops evenly. Let it marinate for 30 minutes. Meanwhile, make the avocado sauce. In a small bowl, mash the avocado with a fork. Add honey dijon dressing and mix well. Salt to taste.
How to cook scallops on the stove?
Mix the paprika, cumin, salt and pepper in a small bowl and season each scallop with the spice mixture. Put the scallops in the hot pan, spice-side down, and cook until lightly golden brown and a crust has formed, 1 to 1 ½ minutes. Flip the scallops and cook until just cooked through, about 2 minutes more.
What to do with sea scallops?
Velvety smooth scallops with beautifully caramelized crust and topped with honey dijon avocado sauce are simple, yet elegant appetizer. Note: I test all my recipes with both measurements for the most precise and accurate result! Wash the sea scallops under cold water. Thoroughly dry them with paper towel.
How long does it take to sear scallops?
Velvety smooth scallops with beautifully caramelized crust and topped with honey dijon avocado sauce are simple, yet elegant appetizer. Did you know that it takes only about 5 minutes to perfectly sear the scallops ? In this post, I’m sharing some great tips on how to pan sear the scallops.

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