Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Scallops with Avocado Salsa

Share

Lobo
Moderator
Moderator

Posts : 17752
Thanked : 874
Join date : 2013-01-12

Scallops with Avocado Salsa

Post by Lobo on Sat 06 Feb 2016, 12:18 am


Scallops with Avocado Salsa


Read Reviews

Write a Review
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. 



  • Printer Friendly Version






  • 366

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 


Wine Pairing

This pairs well with crisp, full-bodied white wines from our Wine Club.

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).

    Current date/time is Sat 03 Dec 2016, 5:32 am