Grilled Scallops With Avocado Cream And Salsa Recipes

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.

GRILLED SEA SCALLOPS WITH AVOCADO-CORN RELISH ON CRISP TORTILLAS

Steps:

• For the relish: Combine all ingredients in bowl and season with salt and pepper to taste.
• For the scallops: Preheat grill. Brush scallops with oil and season with salt and pepper to taste. Grill the scallops for 2 minutes on each side. Arrange tortillas on a serving platter, top each with a layer of relish and 1 scallop. Garnish with parsley.