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

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GRILLED SEA SCALLOPS

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



Grilled Sea Scallops image

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.

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

GRILLED SCALLOPS TACOS AND CABBAGE SLAW WITH SPICY AVOCADO SAUCE

This is surprisingly fast to make and since scallops are sliced 1/2 to 1/3 horizontally (depending on size), they grill up very quickly on the pan. If scallops are large, then 1 taco equals 1 large scallop. But, if you are using medium or smaller scallops, you may need to use more scallops per taco. I love the creaminess of this avocado sauce which goes really well with other grilled fish or seafood items too.

Provided by Rinshinomori

Categories     Southwestern U.S.

Time 10m

Yield 2 serving(s)

Number Of Ingredients 20



Grilled Scallops Tacos and Cabbage Slaw With Spicy Avocado Sauce image

Steps:

  • In a blender combine the sauce ingredients and process until smooth. Transfer to a small serving bowl.
  • In a bowl whisk the marinade ingredients. Slice each scallops into 1/2 or 1/3 depending on size horizontally. Add the scallops to the marinade and turn to coat evenly. Cover and marinate at room temperature for about 15 minutes.
  • In a medium bowl combine the cabbage, onion, and cilantro.
  • Heat a nonstick frying pan and lightly coat with olive oil. Place the scallops without crowding and quickly sear the scallops on high heat until lightly browned, about 30 seconds to a minute. Turn over and brown on second side for 30 seconds to a minute. Do not overcook or they will toughen. Remove from pan.
  • Wipe the same frying pan and heat the tortillas both sides until warm about 15 seconds each side. Remove and continue with all the tortillas.
  • Fill each tortilla with some of the cabbage mixture and scallops. Top with the sauce and eat!

1 large Hass avocado, roughly cut
1/2 cup water
1/4 cup loosely packed fresh cilantro
1/2-1 large pickled jalapeno pepper, seeded (adjust heat to your liking)
1 tablespoon fresh limes or 1 tablespoon lemon juice
1 large garlic clove
kosher salt
black pepper
1 tablespoon olive oil
1/2 limes, zest of or lemon
1 tablespoon limes or 1 tablespoon lemon juice
1 garlic clove, minced
kosher salt
pepper
4 -6 large sea scallops (see description above)
olive oil
1/2 cup green cabbage, thinly sliced
1/4 cup red onion, thinly sliced
1 -1 1/2 tablespoon cilantro, chopped roughly
4 corn tortillas

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