Scallop Cocktail With Avocado Recipes

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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.

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.

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!

STUFFED AVOCADO, WITH HERBED SCALLOP CEVICHE



Stuffed Avocado, With Herbed Scallop Ceviche image

Provided by Florence Fabricant

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 11

1 pound small scallops
Juice of 3 limes
4 tablespoons finely chopped scallions
4 tablespoons chopped fresh coriander leaves
4 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh Italian parsley
1/2 fresh jalapeno pepper, seeded and finely minced (or to taste)
Salt and freshly ground black pepper to taste
3 ripe Haas avocados
Lettuce leaves

Steps:

  • Combine the scallops with the juice of two limes and allow to marinate at least eight hours.
  • Just before serving, drain any excess fluid from the scallops and add the scallions, coriander, mint, basil, parsley and jalapeno pepper. Season to taste with salt and pepper.
  • Cut each avocado in half and remove the pits. Brush the flesh with the remaining lime juice. Fill the cavity of each avocado with some of the ceviche. Place a filled avocado half on lettuce leaves and serve.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 15 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 521 milligrams, Sugar 1 gram, TransFat 0 grams

SEARED SCALLOPS WITH AVOCADO AND DAIKON



Seared Scallops with Avocado and Daikon image

Make this salad without plating anxiety: Treat the daikon rounds like a deck of cards and let them fall where they may.

Provided by Ignacio Mattos

Yield Makes 4 servings

Number Of Ingredients 12

1/2 medium daikon (Japanese white radish; about 12 ounces) or 4 radishes, very thinly sliced on a mandoline
1 tablespoon white wine vinegar or white balsamic vinegar
1 tablespoon yuzu juice
Kosher salt
8 sea scallops (about 1 pound), side muscles removed
1 tablespoon olive oil, plus more for drizzling
1 avocado, very thinly sliced
1 tablespoon fresh lemon juice
1 teaspoon green yuzu kosho
1/2 teaspoon finely grated grapefruit zest
1 tablespoon fresh grapefruit juice
Ingredient info: Yuzu kosho, a paste made of yuzu zest, chiles, and salt, is available at Asian markets and online.

Steps:

  • Toss daikon, vinegar, and yuzu juice in a medium bowl; season with salt. Set aside.
  • Season scallops with salt. Heat 1 tablespoon oil in a large skillet over high heat until almost smoking. Add scallops and cook until seared and golden brown but still raw in the center, about 2 minutes per side; transfer to a plate. Let cool slightly, then slice each scallop crosswise into 3 rounds.
  • Divide avocado among plates; drizzle with lemon juice and season with salt. Set scallops on avocado and dab them with yuzu kosho. Drizzle grapefruit juice and oil over, top with grapefruit zest, and season with salt. Arrange reserved daikon over scallops.

CHILLED AVOCADO SOUP WITH SCALLOPS



Chilled Avocado Soup with Scallops image

Avocado gives this dairy-free soup its creamy texture. For a super-sophisticated presentation, serve it in chilled martini glasses and garnish each one with a drizzle of Mexican crema or crème fraîche. If you prefer a soup with a thinner consistency, add water until it's exactly the way you like it.

Yield serves 6 to 8

Number Of Ingredients 12

3 tablespoons olive oil
1 cup diced white onion
1 serrano chile, stemmed, seeded, and diced
3 garlic cloves, minced
Salt
4 firm but ripe avocados, halved, pitted, and peeled
2 cups chicken broth
5 tablespoons fresh lemon juice
1/4 cup chopped fresh cilantro
Freshly ground black pepper
6 to 8 jumbo scallops
1/2 cup Mexican crema (see page 70) or crème fraîche, whisked to soften

Steps:

  • Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onion and serrano chile and sauté for 10 minutes, or until tender. Add the garlic and cook for 2 minutes. Season with salt. Remove from the heat and set aside to cool.
  • Put the avocados in a blender. Add the chicken broth, lemon juice, cilantro, and onion mixture. Puree until smooth. Blend in 2 cups water. Strain the soup into a large bowl, and season it to taste with salt and pepper. Cover and refrigerate until well chilled, about 3 hours.
  • Sprinkle the scallops all over with salt and pepper. Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat. Working in 2 batches, sear the scallops for 1 minute per side, or until just cooked through.
  • Pour the chilled soup into individual bowls. Top each serving with a scallop, and drizzle with the crema.

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