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

Grilled Sea Scallops On Tortilla Chips 

With Avocado Puree And Jalapeno Pesto

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Friday evening the neighborhood gathered on our patio for an evening to remember. We had a potluck dinner with everyone contributing. This neighborhood is filled with very talented cooks and our meal was de-lish!

Mary brought a platter of appetizers which were just "over the top". The recipe is from Bobby Flay of Food Network. Say no more. I hope you enjoy the dish as much as we did. Thank you Mary.

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Ingredients:

20 large sea scallops

Olive Oil

Salt

Freshly ground pepper

10 blue corn tortilla chips

10 yellow corn tortillo chips

Avocado Puree, recipe follows

Jalapeno Pesto, recipe follows

Cilantro leaves for garnish

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Directions:

Heat grill to high. Brush scallops on both sides with the oil and season with salt and pepper. Grill the scallops until golden brown and slightly charred and just cooked through, 2 to 3 minutes per side.

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Spread about a tablespoon of avocado puree over each chip. Top the puree with a scallop and top each scallop with a dollop of the jalapeno pesto. Garnish with cilantro leaves.

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Avocado Puree

1 ripe Hass avocado, peeled, pitted and coarsely chopped

2 Tablespoon chopped red onion

2 limes, juiced

2 Tablespoons olive oil

1/4 cup fresh cilantro leaves

Salt

Freshly ground pepper

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Combine all ingredients in a food processor and process until combined, but still chunky. Puree until smooth if desired.

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Jalapeno Pesto

1 1/2 cups cilantro leaves

4 jalapenos, grilled and chopped

1 clove garlic, chopped

2 Tablespoons pine nuts

Salt

Freshly ground black pepper

1/2 cup extra-virgin olive oil

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Combine cilantro, jalapeno, garlic, pine nuts, 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.