Scallops with Avocado Salsa

I love scallops. The husband  loves scallops. Our good friends Mark and Kathleen love scallops. This recipe has become a regular appetizer for our casual get-togethers.  The combination of fresh summer produce and a caramelized scallop is hard to top. We pair this with a crisp Sauvignon Blanc.

Avocado Salsa

1 avocado diced

1 cup corn

3 tablespoons red onion, diced

1/4 cup cilantro, chopped

1/4 cup freshly squeezed lime juice

2 tablespoons sour cream

Combine all of the above ingredients. Keep chilled while you make tortillas and sear the scallops.

Tortilla Crisps

Use your kitchen shears and cut flour tortilla into squares. Brush with olive oil and sprinkle with kosher salt.

Place in oven at 350 degrees for approximately 10-12 minutes, until lightly toasted.

Scallops

12 sea scallops

salt and pepper

3 tablespoons olive oil

Rinse the scallops and pat them dry. Season with salt and pepper. Warm the olive oil in a large skillet over medium-high heat. Sear the scallops until golden brown, 2 to 3  minutes per side. Place the salsa on crisp tortillas and place the caramelized scallop on top.  If you can’t find fresh scallops, I have used Trader Joes’s frozen east coast scallops. The size of scallops are ideal for this appetizer. (You may want to slice the scallops in half if they are too thick.)