CILANTRO SCALLOPS WITH AVOCADO SALSA

Cilantro Scallops with Avocado Salsa image

Number Of Ingredients 24

1/4 plus 1 T cup Olive Oil
1/4 cup Lime Juice
1 tablespoon Low-Sodium Soy Sauce
1/2 cup Fresh Cilantro Chopped
1 tablespoon Crushed Dried Red Chile Flakes
4 cloves Garlic, Minced
1 pound Jumbo Sea Scallops (12 - 15)
1 teaspoon Salt and Pepper
4 slice Lime Wedges
2 T plus 1/4 cup Olive Oil
2 pieces Limes, zest and juice
1/4 cup Tequilla
2 pieces Chipotle Chilies in adobo sauce, seeded and finely chopped + 1t Adobo sauce
1 teaspoon Light Agave Syrup
1 teaspoon Salt
1 teaspoon Freshly Ground Pepper
2 pieces Ripe Avocados, pitted, peeled and diced
1/2 cup White Onion Diced
1/2 cup Red Onion Diced
2 pieces Tomatoes, seeded and diced
1 piece Jalapeno or serrano chili, seeded and finely diced
3 tablespoon Pumpkin seeds
1 teaspoon Ground Cumin
1/2 cup Cilantro, Chopped finely

Steps:

In a medium bowl, mix together 1/4 c 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 T 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.
To make the avocado salsa, in a small bowl, whisk together the 2 T olive oil, 3 T of the lime juice, 2 T of the tequila, the chipotles and adobo sauce, the agave syrup, the 1 t salt and 1 t pepper.
In a medium bowl, combine the avocados, white onion, red onion, tomatoes, jalapeño, pumpkin sees, cumin and cilantro. Pour the lime-tequila mixture over the top and gently stir to coat, being careful not to break up the avocado.