Scallops with Avocado Salsa

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).