Grilled Scallops With Avocado Cream And Salsa

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 4 tablespoons olive oil
• 1 1/2 teaspoons grated lime zest
• 3/4-1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon fresh ground black pepper
• 1 pinch crushed red pepper flakes (or more) (optional)
• 32 sea scallops
• 4 (8 inch) flour tortillas, cut into eighths (32 wedges)
• 2 firm ripe avocados
• 1/2 cup finely chopped red onion
• 1/4 cup plain low-fat yogurt or 1/4 cup plain fat-free yogurt
• 2 cups shredded iceberg lettuce
• 3/4 cup newman's own tequila lime salsa

Recipe

• 1 in a medium ceramic or glass bowl, whisk together 2 tablespoons of oil, 2 tablespoons of lime juice, ½ teaspoons of grated zest, ¼ teaspoons of salt, cumin, pepper and crushed red pepper flakes (if using.)
• 2 add the scallops and marinate, covered, in the refrigerator for 1 hour(remember the lime juice can cook the scallops if kept there too long and they may become rubbery.)
• 3 in a large nonstick skillet, heat the remaining 2 tablespoons of oil over medium-high heat until hot.
• 4 add the tortilla wedges in batches and cook until golden brown on both sides, 1 to 2 minutes.
• 5 drain the wedges on paper towels.
• 6 peel, pit, and coarsely mash the avocados in another medium bowl.
• 7 stir in the onion, yogurt, and remaining lime juice, zest, and salt.
• 8 when ready to serve, preheat the grill or broiler. in a broiler pan, cook the scallops about 3 inches from the heat until cooked through, about 4 to 5 minutes.
• 9 to serve, spread 2 teaspoons of avocado cream on each tortilla wedge.
• 10 top with 1 tablespoons of lettuce and 1 scallop, and finish with about 1 tablespoons of salsa.
• 11 repeat with the remaining ingredients.