How To Make Scallops with Avocado Salsa
Mild tasting scallops are drizzled with balsamic vinegar and paired with a refreshing avocado salsa for a tasty dish that’s rich in light undertones.
Serves:
Ingredients
- ¼cupbasil leaves,finely shredded
- 2tbspfresh lime juice
- 1tbspextra virgin olive oil
- 1small onion
- 1jalapeno
- 1small garlic clove
- 2hass avocados,(10 oz each)
- salt and freshly ground pepper,to taste
- 2tbspvegetable oil
- 2lbssea scallops
- ¼cupwater
- 4plum tomatoes
- 1tbspbalsamic vinegar
Instructions
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In a large bowl, combine the basil, lime juice, olive oil, onion, jalapeño, and garlic. With a rubber spatula, gently fold in the avocados and season with salt and pepper.
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In a large skillet, heat the vegetable oil until shimmering. Season the scallops with salt and pepper and cook over high heat for about 2 minutes per side until browned outside but still rare in the center. Transfer the scallops to a warmed platter.
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Add the water and tomatoes to the skillet and cook over moderately high heat, scraping up any browned bits from the bottom, for about 2 minutes until the water has reduced to 2 tablespoons.
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Remove from the heat. Stir in the balsamic vinegar and season with salt and pepper.
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Pour the pan sauce over the scallops and serve the avocado salsa on the side. Enjoy!
Nutrition
- Calories: 438.19kcal
- Fat: 26.44g
- Saturated Fat: 3.40g
- Trans Fat: 0.07g
- Monounsaturated Fat: 17.49g
- Polyunsaturated Fat: 3.75g
- Carbohydrates: 22.48g
- Fiber: 8.28g
- Sugar: 3.93g
- Protein: 30.41g
- Cholesterol: 54.43mg
- Sodium: 1047.85mg
- Calcium: 48.68mg
- Potassium: 1171.67mg
- Iron: 1.87mg
- Vitamin A: 41.71µg
- Vitamin C: 26.75mg
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