Grilled Sea Scallops With Avocado Corn Relish On Crisp Tortillas Recipes
GRILLED SCALLOPS
Steps:
- Preheat an outdoor grill for medium heat and lightly oil grate.
- Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat, and stir in lemon juice and salt. Place scallops in a large bowl, and toss with butter mixture. Let stand for about 2 minutes.
- Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per side.
- Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook. Toss with grilled scallops and serve.
Nutrition Facts : Calories 317.5 calories, Carbohydrate 6.2 g, Cholesterol 98.5 mg, Fat 23.9 g, Fiber 0.4 g, Protein 19.8 g, SaturatedFat 14.7 g, Sodium 349 mg, Sugar 1.2 g
GRILLED SCALLOPS WITH AVOCADO CREAM AND SALSA
I have been experimenting with a few recipes that I found on Newman's Own web site and this one was real winner! Didn't calculate marinating time of one hour.
Provided by Manami
Categories Lime
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a medium ceramic or glass bowl, whisk together 2 tablespoons of oil, 2 tablespoons of lime juice, ½ teaspoons of grated zest, ¼ teaspoons of salt, cumin, pepper and crushed red pepper flakes (if using.)
- Add the scallops and marinate, covered, in the refrigerator for 1 hour(remember the lime juice can cook the scallops if kept there too long and they may become rubbery.)
- In a large nonstick skillet, heat the remaining 2 tablespoons of oil over medium-high heat until hot.
- Add the tortilla wedges in batches and cook until golden brown on both sides, 1 to 2 minutes.
- Drain the wedges on paper towels.
- Peel, pit, and coarsely mash the avocados in another medium bowl.
- Stir in the onion, yogurt, and remaining lime juice, zest, and salt.
- When ready to serve, preheat the grill or broiler. In a broiler pan, cook the scallops about 3 inches from the heat until cooked through, about 4 to 5 minutes.
- To serve, spread 2 teaspoons of avocado cream on each tortilla wedge.
- Top with 1 tablespoons of lettuce and 1 scallop, and finish with about 1 tablespoons of salsa.
- Repeat with the remaining ingredients.
Nutrition Facts : Calories 291.8, Fat 16.9, SaturatedFat 2.7, Cholesterol 20.3, Sodium 503.6, Carbohydrate 22.1, Fiber 4.6, Sugar 2.1, Protein 14
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