Name: Scallops with Avocado Salsa
Yield: 4
Ingredients: 1/4 c. finely shredded basil leaves -; 2 tbsp. fresh lime juice -; 1 tbsp. extra-virgin olive oil -; 1 small onion -; 1 jalapeño -; 1 small garlic clove -; 2 Hass avocados (10 ounces each) -; Salt and freshly ground pepper -; 2 tbsp. vegetable oil -; 2 lb. sea scallops -; 1/4 c. water -; 4 plum tomatoes -; 1 tbsp. balsamic vinegar -

Recipe information

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Ingredients for - Scallops with Avocado Salsa

1. 1/4 c. finely shredded basil leaves -

2. 2 tbsp. fresh lime juice -

3. 1 tbsp. extra-virgin olive oil -

4. 1 small onion -

5. 1 jalapeño -

6. 1 small garlic clove -

7. 2 Hass avocados (10 ounces each) -

8. Salt and freshly ground pepper -

9. 2 tbsp. vegetable oil -

10. 2 lb. sea scallops -

11. 1/4 c. water -

12. 4 plum tomatoes -

13. 1 tbsp. balsamic vinegar -

How to cook deliciously - Scallops with Avocado Salsa

1. Stage

In a large bowl, combine the basil, lime juice, olive oil, onion, jalapeño and garlic. With a rubber spatula, gently fold in the avocados and season with salt and pepper.

2. Stage

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 the scallops to a warmed platter.

3. Stage

Add the water and tomatoes to the skillet and cook over moderately high heat, scraping up any browned bits from the bottom, until the water has reduced to 2 tablespoons, about 2 minutes. Remove from the heat. Stir in the balsamic vinegar and season with salt and pepper. Pour the pan sauce over the scallops and serve the avocado salsa on the side.

4. Stage

Variations : Use the avocado salsa on steak, with boiled shrimp, in a chicken sandwich or with tortilla chips.