Best 5 Yucatan Scallops With Avocado Salsa Recipes

SCALLOPS WITH AVOCADO SALSA

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!

SEARED SCALLOPS WITH A CORN, BACON AND AVOCADO RELISH

Steps:

• Take a small bowl and place it upside-down inside a large bowl. (This will provide a small stand for your corn, making it easier to remove the kernels, and the large bowl will catch them as the fall, avoiding a mess.) Using a knife, remove the kernels from the corn, letting them fall into the bowl.
• Dice the onion and red bell pepper and add them to the bowl with the corn. Add 1 tablespoon of the chopped parsley and season with salt and pepper. Mix to evenly distribute the ingredients.
• Set a pan over medium heat and add some oil. Add the corn mixture to the pan and cook until the onions begin to soften, tossing occasionally, about 5 minutes. Remove from the heat and let cool.
• Sprinkle the sea scallops with salt and pepper. Set a pan over medium-high heat and add some oil. Add the scallops and sear until golden in color, about 1 minute on each side. Remove from the heat and let rest.
• Dice the avocados and add them to the corn relish along with the chopped bacon. Season with salt and pepper and mix together.
• Evenly distribute the relish among 4 plates and top each with 4 scallops. Garnish with the remaining 1 tablespoon parsley and a squeeze of lemon.

SCALLOPS WITH MANGO AND AVOCADO

Steps:

• In a medium pot, bring 2 cups canola oil to 350 degrees F.
• Using a 2 1/2-inch biscuit cutter, cut out the center of each wonton wrapper. Fry the wontons in small batches until they are brown and crispy, about 2 minutes. Drain on a plate lined with a paper towel and season each with a bit of salt.
• Heat the remaining 3 tablespoons canola oil in a large heavy-bottomed skillet over high heat. Pat the scallops dry with a paper towel and season both sides with salt and pepper, to taste. Sear the scallops in the skillet for 3 minutes per side.
• In a medium bowl, combine the diced mango and avocado. In another smaller bowl, whisk together the coconut milk, hot sauce, and lime juice, and adjust the seasoning with salt and black pepper, to taste. Pour half of the coconut milk mixture over the mango and avocado and gently toss to coat.
• To assemble, put 1 tablespoon of the mango and avocado mixture onto a fried wonton. Top with a seared scallop and finish with a drizzle of the coconut sauce. Repeat with the remaining ingredients and transfer to a serving platter.

GRILLED SCALLOPS WITH AVOCADO CREAM AND SALSA

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.

YUCATAN SCALLOPS WITH AVOCADO SALSA RECIPE

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.