Scallop Avacado Appetizer Recipes

Steps:

• For the relish: Combine all ingredients in bowl and season with salt and pepper to taste.
• For the scallops: Preheat grill. Brush scallops with oil and season with salt and pepper to taste. Grill the scallops for 2 minutes on each side. Arrange tortillas on a serving platter, top each with a layer of relish and 1 scallop. Garnish with parsley.

Steps:

• Marinade: Put all the ingredients in a medium bowl and whisk until smooth. Reserve 1/4 cup of the marinade in a small bowl.
• Scallops: Add the scallops to the bowl with the marinade. Cover and refrigerate for up to 30 minutes. Remove the scallops from the marinade and pat dry with paper towels. Discard the marinade. Coat a large heavy saute pan with extra-virgin olive oil and put over medium-high heat. Add the scallops in a single layer. Cook until golden on 1 side, about 2 minutes, depending on size. Turn and brown on the other side, another 2 minutes. Drain on paper towels and set aside to cool slightly.
• Caramelized Avocados: Coat the bottom of a small, nonstick skillet over medium heat, with extra-virgin olive oil. Sprinkle 1 side of the avocado slices with sugar, and salt and pepper, to taste. Add them to the skillet and cook until the sugar is caramelized and golden, about 2 minutes. Turn gently and cook for another 30 seconds. Remove to a plate and set aside.
• Salad: Put the baby lettuces in a bowl with half of the grapefruit segments. Add the reserved 1/4 cup of marinade and toss until coated.
• To serve: Put the dressed lettuces on a serving platter. Top with the caramelized avocados, remaining grapefruit segments, and scallops. Serve additional vinaigrette on the side.

Steps:

• 1. Gather your ingredients.
• 2. Add the bacon to a sauté pan.
• 3. Cook until crispy.
• 4. Chef's Note: Leave the pan, as is... we'll be using it for the scallops.
• 5. Dice and reserve the bacon.
• 6. Dice the apple, and reserve.
• 7. Dice the tomato, and reserve
• 8. Slice the avocado in half, and remove the seed.
• 9. Slice the avocado with a pairing knife into cubes.
• 10. Add the avocado to a bowl and reserve.
• 11. Add the apple, bacon, tomato, and avocado to a bowl.
• 12. Add the juice of half a lemon, and a tablespoon of olive oil, and mix.
• 13. Remove all the moisture from the scallops and add to the pan that cooked the bacon.
• 14. With the pan on medium heat, cook one side for three minutes.
• 15. Turn the scallops over, and cook for an additional three minutes.
• 16. Take 1/2 cup of the avocado/apple mixture and add to a plate.
• 17. Chef's Note: If you have a tower container, use it.
• 18. Press down and make look nice.
• 19. Add a scallop to the top, and some decoration.
• 20. Serve warm. Enjoy.
• 21. Keep the faith, and keep cooking.

Steps:

• In a small pan bring 4 cups of water to a boil. Add scallops, reduce heat and simmer 1.5 minutes - do not overcook. Drain and refrigerate for 2 hours. Cut into small (1-inch) pieces. Combine all ingredients. Serve in cocktail glasses.