GRILLED SEA SCALLOPS ON TORTILLA CHIPS WITH AVOCADO PUREE AND JALAPENO PESTO 2
Provided by Bobby Flay
Categories main-dish
Time 1h15m
Yield 40 appetizer servings
Number Of Ingredients 20
Steps:
- Heat a grill to high.
- Brush the scallops on both sides with the oil and sprinkle with salt and pepper. Grill the scallops until golden brown and slightly charred and just cooked through, 2 to 3 minutes per side. Remove from the grill and slice in half into 2 coins.
- Spread about a tablespoon of Avocado Puree over each chip. Top the puree with a scallop, grill-side up, and top each scallop with a dollop of the Jalapeno Pesto. Garnish with cilantro leaves.
- Combine the cilantro, onions, oil, lime juice and avocado in a food processor and process until combined, but still chunky. Puree until smooth if desired. Season with salt and pepper.
- Combine the cilantro, pine nuts, jalapeno, garlic, and some salt and pepper in a food processor and process until coarsely chopped. With the motor running, slowly add the oil and process until emulsified. Scrape into a bowl.
SEARED SPICE-RUBBED SEA SCALLOPS
Steps:
- Make the salsa verde: Combine the mustard greens, parsley, mint, tarragon, capers, anchovies, garlic and lemon zest in a large bowl. Stir in the olive oil and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
- Make the scallops: Combine the paprika, brown sugar, cumin, ground fennel, coriander, mustard powder and 1 teaspoon salt in a small bowl. Season the scallops on both sides with salt and pepper, then sprinkle all over with the spice mixture. Rub the spices into the scallops.
- Heat the canola oil in a large nonstick skillet over high heat until the oil begins to shimmer. Add the scallops to the pan in a single layer and cook until the bottoms are golden brown, about 2 minutes. Flip and cook until the other side is golden brown and the scallops are just cooked through, about 2 more minutes.
- Serve 2 or 3 scallops per plate; top each scallop with a dollop of salsa verde, sprinkle with the Cotija cheese and top with a Fresno chile slice. Serve with chile paste and garnish with microgreens.
BOBBY FLAY'S SCALLOPS ON CRISPY TORTILLAS ARE ONE OF HIS GREATEST HITS
Chef Bobby Flay makes a seared scallop appetizer that he's been making at his restaurants for over 30 years.
Provided by Bobby Flay
Number Of Ingredients 28
Steps:
- Make the tortillas: Line a large platter with paper towels
- Heat the oil in a medium pan over medium heat until it reaches 350˚ F on a deep-fry thermometer
- Add the tortillas in batches and fry until lightly golden brown and crisp, about 30 seconds
- Remove the chips with a slotted spoon to the paper towels and immediately season with salt
- Repeat with the remaining hot oil, tortillas and salt
- Make the relish: Mash the avocado in a bowl until slightly smooth
- Fold in the corn, sour cream, red onion, serrano (if using), lime juice and salt and pepper
- Fold in the cilantro until combined
- Make the scallops: Heat 3 tablespoons oil in a large pan over high heat until the oil begins to shimmer
- Brush the scallops on both sides with the remaining 1 tablespoon oil
- Mix the paprika, cumin, salt and pepper in a small bowl and season each scallop with the spice mixture
- Put the scallops in the hot pan, spice-side down, and cook until lightly golden brown and a crust has formed, 1 to 1 ½ minutes
- Flip the scallops and cook until just cooked through, about 2 minutes more
- To serve, put a dollop of relish on each tortilla chip and top each chip with a scallop
- Garnish with cilantro leaves and a squeeze of fresh lime juice
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