grilled sea scallops tortilla chips avocado puree and jalapeno pesto

Author of this recipe: Anderson Jee

"Indulge in grilled sea scallops atop crispy tortilla chips with creamy avocado puree and zesty jalapeño pesto. A perfect seafood appetizer recipe!"

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Ingredients

• Here’s a detailed list of ingredients for **Grilled Sea Scallops with Tortilla Chips, Avocado Puree, and Jalapeño Pesto**, optimized with SEO-friendly formatting and keywords:
• ### **Grilled Sea Scallops Ingredients**
• - Fresh sea scallops (large, dry-packed for best results)
• - Olive oil (extra virgin for grilling)
• - Sea salt (fine grain for seasoning)
• - Black pepper (freshly ground for flavor)
• - Lemon zest (for a citrusy touch)
• ### **Tortilla Chips Ingredients**
• - Corn tortillas (organic for a healthier option)
• - Vegetable oil (for frying or baking)
• - Sea salt (for seasoning)
• - Lime juice (optional, for added zest)
• ### **Avocado Puree Ingredients**
• - Ripe avocados (Hass variety for creaminess)
• - Fresh lime juice (to prevent browning and add tang)
• - Garlic (minced for flavor)
• - Cilantro (fresh, chopped for a herbaceous note)
• - Sea salt (to taste)
• - Black pepper (to taste)
• - Olive oil (extra virgin for smooth blending)
• ### **Jalapeño Pesto Ingredients**
• - Fresh jalapeños (seeded for milder heat)
• - Fresh cilantro (or basil for a twist)
• - Garlic cloves (for bold flavor)
• - Pine nuts (or walnuts for nuttiness)
• - Parmesan cheese (grated, optional for richness)
• - Olive oil (extra virgin for smooth texture)
• - Lime juice (for brightness)
• - Sea salt (to taste)
• - Black pepper (to taste)
• ### **Optional Garnishes**
• - Microgreens (for a fresh, elegant touch)
• - Radish slices (for crunch and color)
• - Lime wedges (for serving)
• This recipe combines **grilled sea scallops**, **crispy tortilla chips**, **creamy avocado puree**, and **spicy jalapeño pesto** for a flavorful, restaurant-quality dish. Perfect for seafood lovers and those seeking a gourmet appetizer or light meal!

Steps

1. # How to Make Grilled Sea Scallops with Tortilla Chips, Avocado Puree, and Jalapeño Pesto
3. This gourmet dish combines the delicate flavors of **grilled sea scallops** with the crunch of **tortilla chips**, the creaminess of **avocado puree**, and the spicy kick of **jalapeño pesto**. Perfect for a sophisticated appetizer or a light main course, this recipe is sure to impress. Follow these detailed steps to create a restaurant-quality dish at home.
5. ---
7. ## **Ingredients**
8. ### For the Grilled Sea Scallops:
9. - 12 large sea scallops (fresh, dry-packed)
10. - 1 tbsp olive oil
11. - Salt and pepper to taste
13. ### For the Avocado Puree:
14. - 2 ripe avocados
15. - 1 lime (juiced)
16. - 1 clove garlic (minced)
17. - 2 tbsp olive oil
18. - Salt and pepper to taste
20. ### For the Jalapeño Pesto:
21. - 2 jalapeños (seeds removed for less heat)
22. - 1 cup fresh cilantro
23. - 1/4 cup toasted pine nuts
24. - 1/4 cup grated Parmesan cheese
25. - 1/2 cup olive oil
26. - 1 clove garlic
27. - Salt and pepper to taste
29. ### For Serving:
30. - Tortilla chips (store-bought or homemade)
31. - Fresh cilantro leaves (for garnish)
33. ---
35. ## **Step-by-Step Instructions**
37. ### **1. Prepare the Avocado Puree**
38. 1. Cut the avocados in half, remove the pits, and scoop the flesh into a blender or food processor.
39. 2. Add lime juice, minced garlic, olive oil, salt, and pepper.
40. 3. Blend until smooth and creamy. Adjust seasoning if needed.
41. 4. Transfer to a bowl, cover with plastic wrap (pressed directly onto the surface to prevent browning), and refrigerate until ready to use.
43. ### **2. Make the Jalapeño Pesto**
44. 1. In a food processor, combine jalapeños, cilantro, toasted pine nuts, Parmesan cheese, and garlic.
45. 2. Pulse until finely chopped.
46. 3. With the processor running, slowly drizzle in olive oil until the mixture becomes a smooth paste.
47. 4. Season with salt and pepper to taste. Set aside.
49. ### **3. Grill the Sea Scallops**
50. 1. Preheat your grill or grill pan to medium-high heat.
51. 2. Pat the scallops dry with a paper towel to ensure a good sear.
52. 3. Brush the scallops lightly with olive oil and season with salt and pepper.
53. 4. Place the scallops on the grill and cook for 2-3 minutes per side, or until they develop a golden crust and are just opaque in the center. Avoid overcooking to keep them tender.
55. ### **4. Assemble the Dish**
56. 1. Spread a generous layer of avocado puree on a serving plate.
57. 2. Arrange tortilla chips around the edges of the plate for a crunchy contrast.
58. 3. Place the grilled scallops on top of the avocado puree.
59. 4. Drizzle the jalapeño pesto over the scallops and around the plate for a vibrant, spicy finish.
60. 5. Garnish with fresh cilantro leaves for a pop of color and added freshness.
62. ---
64. ## **Tips for Success**
65. - Use **dry-packed scallops** for the best texture and flavor.
66. - Toast the pine nuts for the pesto to enhance their nutty flavor.
67. - Adjust the heat level of the jalapeño pesto by removing or keeping the seeds.
68. - Serve immediately to enjoy the contrast of warm scallops and cool avocado puree.
70. ---
72. This **grilled sea scallops with tortilla chips, avocado puree, and jalapeño pesto** recipe is a perfect blend of textures and flavors. It’s ideal for special occasions or when you want to elevate your cooking game. Try it today and enjoy a dish that’s as visually stunning as it is delicious!
74. **Keywords:** grilled sea scallops, avocado puree, jalapeño pesto, tortilla chips, gourmet seafood recipe, easy scallop recipe, spicy pesto, creamy avocado dip, seafood appetizer, restaurant-quality dish.

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