Scallop Avocado Appetizer Recipes

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

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.

AWESOME SCALLOP APPETIZERS

Steps:

• 1. Gather your ingredients.
• 2. Add the bacon to a sauté pan.
• 3. Cook until crispy.
• 4. Chef's Note: Leave the pan, as is... we'll be using it for the scallops.
• 5. Dice and reserve the bacon.
• 6. Dice the apple, and reserve.
• 7. Dice the tomato, and reserve
• 8. Slice the avocado in half, and remove the seed.
• 9. Slice the avocado with a pairing knife into cubes.
• 10. Add the avocado to a bowl and reserve.
• 11. Add the apple, bacon, tomato, and avocado to a bowl.
• 12. Add the juice of half a lemon, and a tablespoon of olive oil, and mix.
• 13. Remove all the moisture from the scallops and add to the pan that cooked the bacon.
• 14. With the pan on medium heat, cook one side for three minutes.
• 15. Turn the scallops over, and cook for an additional three minutes.
• 16. Take 1/2 cup of the avocado/apple mixture and add to a plate.
• 17. Chef's Note: If you have a tower container, use it.
• 18. Press down and make look nice.
• 19. Add a scallop to the top, and some decoration.
• 20. Serve warm. Enjoy.
• 21. Keep the faith, and keep cooking.

SCALLOPS WITH MANGO AND AVOCADO

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.