Grilled Sea Scallops on Tortilla Chips with Avocado Puree and Jalapeno Pesto
- Preparation Time15 mins
- Cooking Time6 mins
Spread about a tablespoon of avocado puree over each chip. Top the puree with a scallop and top each scallop with a dollop of the jalapeno pesto. Garnish with cilantro leaves.
Combine all ingredients in a food processor and process until combined, but still chunky. Puree until smooth, if desired.
Combine cilantro, jalapeno, garlic, pine nuts, 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.
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