SCALLOPS WITH AVOCADO SALSA

facebook share image   twitter share image   pinterest share image   E-Mail share image



Scallops With Avocado Salsa image

This is an awesome accidental find that I came across on msn.com, credited to Food & Wine. I can't possibly express how delicious this dish is. Each component is wonderful- it's almost a three-for-one deal- one recipe with 3 things that you can make just on their own. I hope you enjoy this as much as we did. Couldn't wait to share with you all!

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!

There are no comments yet!