Best Sea Scallops With Guacamole Recipes

Cumin-Seared Scallop Tacos image

Provided by Kelsey Nixon

Time 1h5m

Yield 4 servings

Number Of Ingredients 27

Tomatillo Guacamole, recipe follows
Cilantro-Lime Rice, recipe follows
Mango Salsa, recipe follows
1 1/4 pounds large sea scallops (about 8)
1/4 teaspoon salt
1/4 teaspoon ground cumin
1 to 2 tablespoons unsalted butter
8 (6-inch) corn tortillas
6 to 8 tomatillos, husked and coarsely chopped (about 8 ounces)
3/4 cup coarsely chopped fresh cilantro leaves
1 avocado, halved, pitted, peeled and diced
1/2 onion, coarsely chopped
1/2 jalapeno, coarsely chopped with seeds
2 cloves garlic, smashed and quartered
Juice of 1 lime
1 teaspoon ground cumin
1 teaspoon salt
1/2 cup rice
5 sprigs fresh cilantro
1 cup chicken broth
Juice of 1 lime
1/2 cup diced mango
1/2 cup diced tomatoes
2 tablespoons minced onion
2 tablespoons chopped fresh cilantro
2 teaspoons minced Serrano chile
Zest and juice of 1 lime

Steps:

First prepare the tomatillo guacamole, cilantro-lime rice, and mango salsa and set aside.
Remove the tough ligament from the side of each scallop and discard. Pat the scallops dry with a paper towel to remove excess moisture. Season both sides of each scallop with salt, and cumin.
In a large cast iron skillet, melt butter over medium-high heat. Allow the skillet to get as hot as possible without burning the butter.
Sear the scallops, turning once, until golden brown on each side, and just cooked through, about 3-5 minutes total. Transfer to a platter and quarter.
To assemble, toast corn tortillas, if desired, over an open flame just until slightly charred. Fill each tortilla with 2 tablespoons rice, 1 tablespoon guacamole, 1 seared and quartered scallop, and top with mango salsa. Repeat with remaining ingredients.
To make guacamole:
Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a food processor or blender and pulse until combined.
To make the rice:
In a small saucepan, bring the rice, cilantro, broth, rice, and lime juice to a boil over high heat. Reduce the heat to a simmer, cover and cook for 20 minutes, or until the rice is tender. Remove the cilantro sprigs and serve.
To make the salsa:
Combine the mango, tomatoes, minced onion, cilantro, chile, lime zest, and lime juice in a small bowl. Allow the flavors to macerate. Serve as a garnish for the cumin seared scallop tacos.

Grilled Sea Scallops with Avocado-Corn Relish on Crisp Tortillas image

Provided by Bobby Flay

Categories condiment

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 Haas avocado, peeled, pitted and coarsely chopped
1 cup roasted corn kernels
3 tablespoons finely diced red onion
1/4 cup coarsely chopped cilantro
1/4 cup fresh lime juice
2 tablespoons sour cream
Salt and freshly ground pepper
12 sea scallops
Olive oil
Salt and freshly ground pepper
1 bag baked or fried flour tortilla chips
1/4 cup finely chopped parsley

Steps:

For the relish: Combine all ingredients in bowl and season with salt and pepper to taste.
For the scallops: Preheat grill. Brush scallops with oil and season with salt and pepper to taste. Grill the scallops for 2 minutes on each side. Arrange tortillas on a serving platter, top each with a layer of relish and 1 scallop. Garnish with parsley.