Best 3 Cilantro Scallops With Avocado Salsa Recipes
**Savor the tantalizing flavors of tender scallops, vibrant cilantro, and creamy avocado in this culinary masterpiece. Cilantro Scallops with Avocado Salsa is a delightful fusion of textures and tastes that will entice your palate. This delectable dish combines the delicate sweetness of plump scallops, the refreshing zest of cilantro, and the rich creaminess of avocado, creating a symphony of flavors that will leave you craving more. The accompanying Avocado Salsa adds a burst of freshness, with its tangy tomatoes, zesty lime juice, and a hint of spice from jalapeño peppers. Whether you're hosting a dinner party or simply indulging in a special meal, this recipe is sure to impress.**
**In addition to the main recipe, the article also offers variations and additional recipes to tantalize your taste buds:**
- **Scallops with Mango Salsa:** This tropical twist on the classic dish features a vibrant mango salsa, bursting with sweetness and a hint of spice.
- **Cilantro Lime Shrimp:** For a seafood lover's delight, succulent shrimp are marinated in a zesty blend of cilantro, lime, and garlic, then grilled to perfection.
- **Avocado Salsa Verde:** This versatile salsa is a tangy and flavorful condiment, perfect for livening up tacos, burritos, or grilled meats.
- **Creamy Avocado Dressing:** This rich and creamy dressing adds a luxurious touch to salads, grilled vegetables, or even as a dip for your favorite appetizers.
CILANTRO SCALLOPS
Provided by Marcela Valladolid
Categories appetizer
Time 50m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together 1/4 cup olive oil, the lime juice, soy sauce, cilantro, chile flakes and garlic. Sprinkle the scallops with salt and pepper. Add the scallops to the marinade, cover with plastic and refrigerate for 30 minutes.
- Heat the remaining 1 tablespoon olive oil in medium, heavy skillet over medium-high heat. Remove the scallops from the marinade, discard the marinade, and place the scallops in the skillet. Sear until lightly browned and cooked to desired doneness, 2 to 3 minutes per side for medium-rare. Arrange the scallops decoratively on a platter and serve with lime wedges.
SCALLOPS WITH AVOCADO SALSA
This is an awesome accidental find that I came across on msn.com, credited to Food & Wine. I can't possibly express how delicious this dish is. Each component is wonderful- it's almost a three-for-one deal- one recipe with 3 things that you can make just on their own. I hope you enjoy this as much as we did. Couldn't wait to share with you all!
Provided by MrsMM
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine basil, lime juice, olive oil, onion, jalapeno and garlic.
- With rubber spatula, gently fold in the avocados.
- Season with salt and pepper.
- 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 scallops to warmed platter- keep them warm.
- Add water and tomatoes to the same skillet and cook over med-high heat, scraping up any browned bits from the bottom until the water has reduced- this happens in about 2 minutes.
- Remove from heat and stir in the balsamic vinegar.
- Season with salt and pepper.
- Pour the tomato sauce over the scallops and serve with avocado salsa on the side.
- *Use the salsa and the sauce on steak, shrimp, with chips, in a sandwich -- the possibilities are endless!
YUCATAN SCALLOPS WITH AVOCADO SALSA RECIPE
Provided by ALICJA
Number Of Ingredients 5
Steps:
- Carefully remove any adductor tissue(the little firm piece of flesh on the side of the scallops)from the scallops.Place the scallops in a bowl.Open the packet of achiote powder and sprinkle it over the scallops.Add half of the olive oil and toss to coat the scallops thoroughly.Let the scallops marinate in the fridge for 1 hour,stirring occasionally. Add the other halfe of olive oil to a medium-hot pan or spray cooking oil onto a hot grill and add the scallops.Cook the scallops on one side for 3 min.then flip and cook another 2 min.do not overcook.Scallops can be eaten raw and in the recipe are beast served medium-rere.Divide the salsa among the plates and top with 6 scallops per portion.Garnish each with a spring of fresh cilantro.
Tips:
- To ensure the scallops are cooked evenly, make sure they are all about the same size. If they are not, the smaller ones will overcook while the larger ones are still undercooked.
- Do not overcrowd the scallops in the pan. If you do, they will not cook evenly and will be more likely to stick to the pan.
- Use high-quality olive oil or avocado oil for cooking the scallops. This will help to prevent them from sticking to the pan and will also add flavor.
- Do not overcook the scallops. They should be cooked until they are just opaque in the center. If you overcook them, they will become tough and rubbery.
- Serve the scallops immediately with the avocado salsa. The avocado salsa will add a fresh and creamy flavor to the scallops.
Conclusion:
Cilantro scallops with avocado salsa is a delicious and easy-to-make seafood dish. The scallops are cooked to perfection and the avocado salsa is a perfect complement. This dish is sure to impress your guests and is a great way to enjoy fresh seafood.
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