Best Scallop Cocktail With Avocado Recipes

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SCALLOP COCKTAIL WITH AVOCADO



Scallop Cocktail With Avocado image

A ceviche-type appetizer, but not a true ceviche because it's poached. A great special-occasion first course.

Provided by Z-chef

Categories     Brunch

Time 30m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 9

4 cups water, lightly salted
1 lb sea scallops
2 tablespoons lime juice
1 tablespoon white wine vinegar
1 jalapeno pepper, finely chopped
1 garlic clove, finely chopped
1/2 avocado, cut into 1/2 inch cubes
1/4 cup olive oil
2 tablespoons fresh cilantro, chopped

Steps:

  • Bring water to boil.
  • Clean scallops by removing tough muscle on outer edge.
  • Add scallops to boiling water and immediately remove the pot from heat. After 8 minutes, remove scallops from water with slotted spoon and set aside.
  • In a large bowl, mix lime juice, vinegar, pepper and garlic. Add scallops, mix well and refrigerate for one hour.
  • Just before serving, gently toss scallop mixture with avocado cubes, olive oil and cilantro.
  • Serves 2 generously atop a bed of butter lettuce. Serves four as an appetizer.
  • Preparation time does not include chilling.

SCALLOP AND SHRIMP COCKTAIL



Scallop and Shrimp Cocktail image

Provided by Marcela Valladolid

Time 50m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
1/2 pound jumbo sea scallops (6 to 8)
1/3 cup finely chopped red onion
1/4 cup clam-tomato juice (such as Clamato)
1/4 cup ketchup
1/4 cup fresh lime juice
3 tablespoons chopped fresh cilantro
1 teaspoon seeded and finely chopped serrano chile pepper 1 teaspoon hot sauce
Freshly ground pepper
1/2 pound cooked small shrimp, peeled and deveined
Saltines or tortilla chips, for serving

Steps:

  • Bring a pot of salted water to a boil. Add the scallops, reduce the heat and poach gently for about 2 minutes. Drain well and chill at least 30 minutes, or up to overnight.
  • Stir together the onion, clam-tomato juice, ketchup, lime juice, cilantro, serrano chile and hot sauce in a large bowl. Season with salt and pepper.
  • Quarter the scallops. Add the scallops and shrimp to the sauce and stir gently to combine. Divide among 4 glasses or bowls. Serve with saltines or chips.

SCALLOPS WITH AVOCADO SALSA



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!

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