Bay Scallops with Avocado Puree and Jalapeno Pesto

This is a Bobby Flay recipe for a grilled appetizer that I made into a main course. What was interesting to me about the recipe was that there were two sauces….a really tart and smooth avocado sauce and a spicy pesto sauce. I was going to coat the bay scallops in a paprika/cumin spice mixture, too, but I thought that it might be overkill with all of the flavors, so I simply sauteed them up really quickly with a bit of black pepper. This is the second time that I’ve made this recipe…the first time, I used a seafood mixture of scallops, shrimp, and calamari, and that was just as good. The sauces are definitely what make the dish, though…they’re very unique, and they compliment each other really, really well. I love the green!

Bay Scallops with Avocado Puree and Jalapeno Pesto
Source: Adapted from Bobby Flay

I made a lot of changes to this recipe. Here’s the recipe as I made it.

Approximately 30 small bay scallops (This amount serves two. The sauce recipes make enough sauce to serve more, so you could up the amount of scallops for more people)
Extra virgin olive oil
Black pepper
Avocado puree (recipe follows)
Jalapeno pesto (recipe follows)

1. Heat a drizzle of extra virgin olive oil in a pan. Sprinkle the scallops with black pepper, and saute until they are cooked through. This should only take approximately 2 minutes.

2. Spread some of the avocado puree on a plate, top with the sauteed scallops, and then top the scallops with some of the pesto sauce. Serve immediately.

Avocado Puree

1 avocado, peeled and pitted
3 tablespoons chopped onion
2 small limes, juiced (this is about 1/4 cup of lime juice, and it results in a very tart sauce. Use less if desired.)
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cumin

1. Combine all ingredients in a food processor, and process until smooth.

Jalapeno Pesto

1 cup cilantro leaves
2 jalapenos, seeded and roughly chopped
2 garlic cloves, roughly chopped
2 tablespoons pine nuts
A pinch of salt
A pinch of black pepper
1/8 – 1/4 cup extra virgin olive oil

1. Combine the cilantro, jalapeno, garlic, pine nuts, salt, and pepper in a food processor, and process until coarsely chopped.  Slowly add the oil, using as much as you need to make a smooth sauce.

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