Best Cilantro Scallops With Avocado Salsa Recipes

Yucatan Scallops with Avocado Salsa Recipe image

Provided by ALICJA

Number Of Ingredients 5

Steps:

Carefully remove any adductor tissue(the little firm piece of flesh on the side of the scallops)from the scallops.Place the scallops in a bowl.Open the packet of achiote powder and sprinkle it over the scallops.Add half of the olive oil and toss to coat the scallops thoroughly.Let the scallops marinate in the fridge for 1 hour,stirring occasionally. Add the other halfe of olive oil to a medium-hot pan or spray cooking oil onto a hot grill and add the scallops.Cook the scallops on one side for 3 min.then flip and cook another 2 min.do not overcook.Scallops can be eaten raw and in the recipe are beast served medium-rere.Divide the salsa among the plates and top with 6 scallops per portion.Garnish each with a spring of fresh cilantro.

Scallops With Avocado Salsa image

Provided by MrsMM

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup basil leaves, finely shredded
2 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
1 small onion, minced
1 jalapeno, halved, seeded and thinly sliced
1 small garlic clove, minced
2 avocados, peeled, pitted and diced
salt
fresh ground black pepper
2 tablespoons vegetable oil
2 lbs sea scallops
1/4 cup water
4 plum tomatoes, diced
1 tablespoon balsamic vinegar

Steps:

In a large bowl, combine basil, lime juice, olive oil, onion, jalapeno and garlic.
With rubber spatula, gently fold in the avocados.
Season with salt and pepper.
In a large skillet, heat the vegetable oil until shimmering. Season the scallops with salt and pepper and cook over high heat until browned outside, but still rare in the center- about 2 minutes per side.
Transfer scallops to warmed platter- keep them warm.
Add water and tomatoes to the same skillet and cook over med-high heat, scraping up any browned bits from the bottom until the water has reduced- this happens in about 2 minutes.
Remove from heat and stir in the balsamic vinegar.
Season with salt and pepper.
Pour the tomato sauce over the scallops and serve with avocado salsa on the side.
*Use the salsa and the sauce on steak, shrimp, with chips, in a sandwich -- the possibilities are endless!

Cilantro Scallops image

Provided by Marcela Valladolid

Categories appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 9

1/4 cup plus 1 tablespoon olive oil
1/4 cup fresh lime juice
1 tablespoon low-sodium soy sauce
1/2 cup chopped fresh cilantro
1 tablespoon crushed dried red chile flakes
4 cloves garlic, minced
1 pound jumbo sea scallops (12 to 15)
Salt and freshly ground black pepper
Lime wedges, for serving

Steps:

In a medium bowl, mix together 1/4 cup olive oil, the lime juice, soy sauce, cilantro, chile flakes and garlic. Sprinkle the scallops with salt and pepper. Add the scallops to the marinade, cover with plastic and refrigerate for 30 minutes.
Heat the remaining 1 tablespoon olive oil in medium, heavy skillet over medium-high heat. Remove the scallops from the marinade, discard the marinade, and place the scallops in the skillet. Sear until lightly browned and cooked to desired doneness, 2 to 3 minutes per side for medium-rare. Arrange the scallops decoratively on a platter and serve with lime wedges.