Grilled Scallops With Avocado Cream and Salsa

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READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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