Great Summer Scallops with Avocado Cream and Salsa

Great Summer Scallops with Avocado Cream and Salsa


One of my Favorite Recipes for Summer Entertaining!


  • 4 tablespoons of olive oil
  • 3 tablespoons fresh lime juice
  • 1 1/2 teaspoons grated lime zest
  • 3/4 to 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 32 sea scallops
  • 4 flour tortillas, cut into eighths
  • 2 ripe avocados
  • 1/2 cup finely chopped red onion
  • 1/4 cup plain low fat or fat free greek yogurt
  • 2 cups shredded lettuce
  • 3/4 cup of salsa


In a medium bowl, whisk 2 tablespoons of oil, 2 tablespoons of lime juice, 1/2 tablespoon of grated zest, 1/4 teasoon of salt, cumin, and pepper. Add scallops and marinate, covered, in the refrigerator for 1 hour.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until hot. Add tortilla wedges in batches and cook until golden brown on both sides, 1-2 minutes. Drain wedges on paper towels.

Peel, Pit and coarsely mash avocados in a medium bowl. Stir in onion, yogurt, and remaining lime juice, zest, and salt.

Preheat grill or broiler. In broiler pan, cook the scallops about 3 inches from the heat until cooked thoroughly, about 4-5 minutes.

To serve, spread 2 teaspoons of avocado cream on each tortilla wedge.Top with 1 tablespoon of lettuce and scallop, and finish with 1 teaspoon of salsa.


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