Best Scallops With Avocado Salsa Recipes

Scallops with Mango and Avocado image

Provided by Brian Boitano

Time 41m

Yield 10 pieces

Number Of Ingredients 10

2 cups canola oil, plus 3 tablespoons divided
10 wonton wrappers
Salt, as needed
1/2 pound (U20) sea scallops, patted dry
Freshly cracked black pepper, as needed
1/2 mango, small diced
1/2 avocado, small diced
2 tablespoons coconut milk
1/2 teaspoon hot sauce (recommended: Sriracha)
1/2 lime, juiced

Steps:

In a medium pot, bring 2 cups canola oil to 350 degrees F.
Using a 2 1/2-inch biscuit cutter, cut out the center of each wonton wrapper. Fry the wontons in small batches until they are brown and crispy, about 2 minutes. Drain on a plate lined with a paper towel and season each with a bit of salt.
Heat the remaining 3 tablespoons canola oil in a large heavy-bottomed skillet over high heat. Pat the scallops dry with a paper towel and season both sides with salt and pepper, to taste. Sear the scallops in the skillet for 3 minutes per side.
In a medium bowl, combine the diced mango and avocado. In another smaller bowl, whisk together the coconut milk, hot sauce, and lime juice, and adjust the seasoning with salt and black pepper, to taste. Pour half of the coconut milk mixture over the mango and avocado and gently toss to coat.
To assemble, put 1 tablespoon of the mango and avocado mixture onto a fried wonton. Top with a seared scallop and finish with a drizzle of the coconut sauce. Repeat with the remaining ingredients and transfer to a serving platter.

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!

Grilled Scallops With Avocado Cream and Salsa image

Provided by Manami

Categories Lime

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

4 tablespoons olive oil
1 1/2 teaspoons grated lime zest
3/4-1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon fresh ground black pepper
1 pinch crushed red pepper flakes (or more) (optional)
32 sea scallops
4 (8 inch) flour tortillas, cut into eighths (32 wedges)
2 firm ripe avocados
1/2 cup finely chopped red onion
1/4 cup plain low-fat yogurt or 1/4 cup plain fat-free yogurt
2 cups shredded iceberg lettuce
3/4 cup newman's own tequila lime salsa

Steps:

In a medium ceramic or glass bowl, whisk together 2 tablespoons of oil, 2 tablespoons of lime juice, ½ teaspoons of grated zest, ¼ teaspoons of salt, cumin, pepper and crushed red pepper flakes (if using.)
Add the scallops and marinate, covered, in the refrigerator for 1 hour(remember the lime juice can cook the scallops if kept there too long and they may become rubbery.)
In a large nonstick skillet, heat the remaining 2 tablespoons of oil over medium-high heat until hot.
Add the tortilla wedges in batches and cook until golden brown on both sides, 1 to 2 minutes.
Drain the wedges on paper towels.
Peel, pit, and coarsely mash the avocados in another medium bowl.
Stir in the onion, yogurt, and remaining lime juice, zest, and salt.
When ready to serve, preheat the grill or broiler. In a broiler pan, cook the scallops about 3 inches from the heat until cooked through, about 4 to 5 minutes.
To serve, spread 2 teaspoons of avocado cream on each tortilla wedge.
Top with 1 tablespoons of lettuce and 1 scallop, and finish with about 1 tablespoons of salsa.
Repeat with the remaining ingredients.