Grilled Scallops With Avocado Cream and Salsa
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I have been experimenting with a few recipes that I found on Newman's Own web site and this one was real winner! Didn't calculate marinating time of one hour.
- Ready In:
- 4 tablespoons olive oil
- 1 1⁄2 teaspoons grated lime zest
- 3⁄4 - 1 teaspoon salt
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon fresh ground black pepper
- 1 pinch crushed red pepper flakes (or more) (optional)
- 32 sea scallops
- 4 (8 inch) flour tortillas, cut into eighths (32 wedges)
- 2 firm ripe avocados
- 1⁄2 cup finely chopped red onion
- 1⁄4 cup plain low-fat yogurt or 1/4 cup plain fat-free yogurt
- 2 cups shredded iceberg lettuce
- 3⁄4 cup newman's own tequila lime salsa
- 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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