Recipes Main Courses Seafood Scallops with Avocado Salsa

Scallops with Avocado Salsa

Scallops with Avocado Salsa is rated 4.0 out of 5 by 4.
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Prep Time: 45 minutes
Cook Time: 10 minutes
Servings: 6

Large scallops, either frozen or thawed, are increasingly easy to find at better fish stores and supermarkets. Look for natural “wild” scallops without additives or preservatives, which can impart an unpleasant chemical taste to the scallop’s sweet, delicate flesh. 

Ingredients:

  • 2 Tbs. plus 1/4 cup extra-virgin olive oil, plus more for brushing 
  • Zest and juice of 2 limes 
  • 1/4 cup tequila 
  • 2 canned chipotle chilies in adobo sauce, seeded and finely chopped, plus 1 tsp. adobo sauce 
  • 1 tsp. light agave syrup 
  • 1 tsp. salt, plus more, to taste 
  • 1 tsp. freshly ground pepper, plus more, to taste 
  • 2 ripe avocados, pitted, peeled and diced 
  • 1/2 cup diced white onion 
  • 1/2 cup diced red onion  
  • 2 tomatoes, seeded and diced 
  • 1 jalapeño or serrano chili, seeded and finely diced 
  • 3 Tbs. pumpkin seeds 
  • 1 tsp. ground cumin 
  • 1/2 cup finely chopped fresh cilantro 
  • 12 corn tortillas, each 6 inches in diameter  
  • 2 lb. sea scallops, side muscle removed 

Directions:

To make the avocado salsa, in a small bowl, whisk together the 2 Tbs. olive oil, 3 Tbs. of the lime juice, 2 Tbs. of the tequila, the chipotles and adobo sauce, the agave syrup, the 1 tsp. salt and 1 tsp. pepper.

In a medium bowl, combine the avocados, white onion, red onion, tomatoes, jalapeño, pumpkin seeds, cumin and cilantro. Pour the lime-tequila mixture over the top and gently stir to coat, being careful not to break up the avocado.

Prepare a medium-hot fire in a grill. Brush and oil the grill grate.

Using a biscuit cutter, cut the tortillas into 3-inch rounds and lightly brush the rounds with olive oil.

In a large bowl, whisk together the 1/4 cup olive oil, the remaining 2 Tbs. tequila, the lime zest and the remaining lime juice. Lightly season the scallops on both sides with salt and pepper. Just before grilling, add the scallops to the bowl and toss briefly to coat. Transfer to a plate.

Grill the scallops directly over medium-high heat, turning once, until they are nicely grill-marked and completely cooked through, about 2 minutes per side. Grill the tortillas, turning once, until the edges are crisp, 1 to 2 minutes per side.

Spread the avocado salsa on the tortilla rounds and top each with a scallop. Serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Oxmoor House, 2009).

Rated 2 out of 5 by from Just doesn't come together I really wanted to like this recipe -- I love scallops and the rest of the ingredients as well -- but the salsa just didn't come together. I also felt that the heat of the chipotle peppers was a bit overwhelming for the delicate flavor of the scallops; it might have been better with shrimp. I should add that I made it as a main course without the mini-tortillas as a base.
Date published: 2013-07-21
Rated 5 out of 5 by from Tapas gone! I made these for a "tapas" party, they were gone super fast!!! Everyone loved them!! There was more relish then I needed, but then I had some tortilla chips that people could eat it with and that was great too!!
Date published: 2013-06-23
Rated 5 out of 5 by from Excellent Dish! I used bay scallops instead because they are a lot cheaper. The dish turned out awesome and we'll be making it again!
Date published: 2012-07-26
Rated 4 out of 5 by from Worth trying I made this last night and would make it again w/ a couple of modifications. It may have been my grill, but my scallops took longer than the stated time to cook through. They were very tasty when done and not a bit overcooked. I didn't use the chipotle chile. I'm just a bit tired of them right now, nothing deeper than that. Next time I would make a traditional guacamole instead of the chunkier avocado salsa and spread it beneath the scallop. The salsa tended to fall off when you went to take a bite.
Date published: 2012-06-14
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